- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. / observed cook drinking from an open beverage container / cook line.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Lime scale build-up inside ice machine. / small ice machine / back prep area / **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / to go bag used to store ice / fry station / **Corrected On-Site**
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3/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Lime scale build-up inside ice machine. / small ice machine / back prep area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / by fryer station. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / some buckets at 0ppm / manager changed all of them / rechecked Quat at 200ppm. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / tomatoes, lettuce, cheese sour cream ranges from 44-50F / all less than 4 hours / products were iced. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / buttermilk at 53F / less than 4 hours / fryer station / replace new container at 38F. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / sausage at 45F / walk in cooler / moved to walk in freezer / temperature rechecked at 33F. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / rice at 46F / top shelf reach in cooler / cook line / across from steamers. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / cook by fryer station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / French fries at 128F / less than 30 minutes / heat lamp did not turn on. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. / 1 live roach found along the wall next to salad prep area / 1 live roach found in dish machine room by the soda boxes rack / both killed by the manager / manager contacted pest control immediately. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / no Quat strip / **Corrected On-Site** **Warning**
- 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. / ambient temperature at 50F / salad prep cooler. **Warning**
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3/4/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / scoop for flour / **Corrected On-Site**
- Basic - Old labels on containers.
- Basic - Soiled reach-in cooler gaskets. / front reach in cooler / wait station.
- Basic - Stored food not covered in walk-in cooler / scampi butter.
- Basic - Working containers of food removed from original container not identified by common name. / dry storage area / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / creamer at 46F / front reach in cooler / moved to walk in cooler for quick chill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / scampi butter cold held at 45F / moved to walk in freezer for quick chill.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / black beans held at 133F / small hot holding unit outside walk in cooler / beans reheated to 179F. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / outside dish washing room / **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in reach-in cooler / front counter. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / milk at 49F, creamer at 50F / all products iced and removed from the cooler / ice build up at the back of the cooler / temperature rechecked creamer at 37F.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / buttermilk at 50F / less than 4 hours / product was iced / temperature rechecked at 38F.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 45F / walk in cooler / temperature rechecked at 41F.
- 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. / chlorine at 0ppm / bar dish machine. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chili at 44F / drawer cooler / moved to walk in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw steak at 47F / drawer cooler / moved to walk in cooler / temperature rechecked at 41F. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. / AC vent above dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. / blue cutting board.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. / cook line. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. / bar area under dish machine.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / buttermilk batter at 46F / less than 4 hours / product moved to walk in cooler.
- 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. / bar dish machine at 0ppm.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw chicken over raw beef. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **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. / cooked shrimp made 5 days ago / walk in beer cooler. **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / bowls and plates above the prep table / outside walk in cooler.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / tongs on apron of employee / Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 0ppm.
- Equipment and utensils not properly air-dried. / dishwashing room.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. / cook / Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. / dry storage room.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. / therometer was at the back and broken / reach in cooler / wait station.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / Corrected On Site.
- Observed black substances in water filter / next to ice machine.
- Observed build-up of grease on nonfood-contact surface. / hood filter.
- Critical - Observed buildup of slime in the interior of ice machine. / by service station.
- Observed cutting board grooved/pitted and no longer cleanable. / dishwashing room.
- Critical - Observed dented/rusted cans. / cut green beans and beans mix / see stop sale.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. / dishwashing room.
- Critical - Observed employee wiping hands on clothes/apron.
- Observed employee with no hair restraint. / manager cooking with no hair restraint.
- Critical - Observed expired Food Manager Certification. / This violation must be corrected by : 11-5-2012.
- Observed floor area(s) covered with standing water. / beer walk in cooler.
- Critical - Observed food being cooled by nonapproved method. / pasta cooling about 1 hour and a half at 64F / temperature rechecked in 1 hour still at 64F / product was covered by tray / walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / server scooping salad wearing bracelet / Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / wait station.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / knife / front counter / Corrected On Site.
- Observed insect control device installed over food preparation area. / over the breaded rack / cookline.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning. / dishwashing room.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / all deli meat and soups / walk in cooler.
- Observed residue build-up on nonfood-contact surface. / back plate of soda machine soiled.
- Critical - Observed roach activity as evidenced by live roaches found / observed 5 live roaches under prep table / back kitchen / 24 hour callback per Valarie Freeman. This violation must be corrected by : 9-6-2012.
- Observed single-service articles improperly stored. / single service items stored outside.
- Critical - Observed toxic item stored by food. / a bottle of sanitize stored with sugar.
- Critical - Observed uncovered food in holding unit/dry storage area. / uncovered hot table outside walk in cooler.
- Observed wall soiled with accumulated food debris. / 3 bay sink.
- Observed wet towel under cutting board .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / mashed potatoesat 130F / hot holding / product moved to steamer to reheat.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / conch chowder soup / see stop sale.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. / oysters and clams tag.
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9/5/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed. / Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on clean dish rack / dishwashing room / Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on prep table / Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. / next to wait station.
- Observed cutting board grooved/pitted and no longer cleanable. / blue and green / dishwashing room.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / front counter.
- Observed old labels stuck to food containers after cleaning. / dishwashing room.
- Critical - Observed toxic item stored by food. / observed a bottle of sanitizer stored next to bottle drinks / front counter / Corrected On Site.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 25ppm
- Floors not maintained smooth and durable. / observed ice build up in walk in freezer
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / dry storage by wait station / Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. / wait station
- Critical - Observed interior of microwave soiled. / across from walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed salmon held at 44F
- Wet wiping cloth not stored in sanitizing solution between uses. / wait station
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting new set of gloves, expo server.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed toxic item stored by utensils, bottle of sanitizer over knive by front services area by main door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door missing door sweep.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored over deli unit. Corrected On Site.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice, pickles and lettuce.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, spoon in cheese container inside back kitchen deli unit.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit on back kitchen .
- Observed cutting board grooved/pitted and no longer cleanable, deli unit by dining room.
- Observed insect control device installed over food preparation area, back kitchen area. Corrected On Site.
- Critical. Observed interior of microwave soiled back kitchen area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Covered waste receptacle not provided in women's bathroom, inside stalls .
- Floors not maintained smooth and durable, cook's line.
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9/22/2010 | 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. ham & hot dogs in wic not date marked; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed mushrooms over rte veggie wic
- Critical. Observed cloth used as a food-contact surface. wic on tray with ham Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. spices & dry bulk
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emp @ back Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. mop brush @ grill Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. @ expo
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. @ expo
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. sanitizer buckets Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, prime rib cooked yesterday was 58f, product was discarded. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, crab was stored under raw beef inside walk in freezer . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, chips. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically, back and front hoods. For reporting purposes only, .
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of water by expo line.
- Critical. Covered waste receptacle not provided in women's bathroom.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/27/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/26/2008 | Routine - Food | Warning Issued |
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