- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Floor area(s) covered with standing water in ice machine area as well as behind cookline.
- Basic - Floor tiles cracked, broken or in disrepair(room outside of seafood walk in cooler).
- Basic - Food debris accumulated on walk in cooler.
- Basic - Grease and food debris accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees located next to fire extinguisher.
- Basic - Observed heavy build up of ice in walk in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of seafood fillets stored over ready to eat dressings **Corrected On-Site**
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08/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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 - Floor area(s) covered with standing water in dishwash area.
- Basic - Floors not smooth and easily cleanable in area outside of walk in holding oysters
- Basic - Ice build up in walk in freezer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface(three door reach in cooler
- Basic - Single-service items stored on floor.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Area where floor meets wall not smooth and easily cleanable in wet box. Also ceiling area of wet box has peeling paint.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed sanitizer at 0ppm.
- 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 - Food stored on floor of walk in freezer.
- Basic - Grease and food debris accumulated under cooking equipment.
- Basic - Observed heavy buildup of ice in walk in freezer.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee slicing lemons and touching lemons with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of dust and debris on wall behind reach in cooler and on Fan above dishwash machine.
- Basic - Food stored on floor in walk in freezer.
- Basic - High Priority - Dead roaches on premises.Observed three dead roaches in establishment.
- High Priority - Roach activity present as evidenced by live roaches found.Observed two live roaches. Observed one crawl across floor and one crawl on wall next to handsink.
- Intermediate - Observed heavy buildup of ice in walk in freezer.
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5/30/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit, mall prep cooler.
- Critical - Observed boxes of food stored on floor in walk in freezer.
- Critical - Observed expired employee training programs
- Observed floor area(s) covered with standing water at dishwasher area.
- Critical - Observed heavy buildup of ice in walk in freezer. Ice buildup is covering boxes of food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed plant foods and butter held above 41?f in ice bath at prep area.Corrected on site by placing more ice in tub holding containers of plant food.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink(employee restroom ) Corrected On Site.
- Observed dust buildup on wire shelves above food prep area
- Observed grease and standing water accumulated on floor behind cookline
- Critical - Observed large amount of ice buildup in walk in freezer
- Observed leaking pipe at plumbing fixture(employee handsink )
- Observed wall in disrepair along baseboard next to back walk in cooler holding oysters
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. [Kitchen hand sink closest to cookline/fryer prep area is 10-12 steps away, on opposite side of kitchen, around bar counter. Not convenient for employees moving from grill to fryer to prep counter.]
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. [Employee restroom.]
- Critical - Violation: 53B-04-1 Employees have not received training related to their assigned duties. [Cookline employee did not know importance of gloves changes and hand washing between handling of raw meats/seafood and ready-to-eat/cooked foods.] Cookline employee is new and has not yet received Employee Food Handling training.
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10/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. [Employee restroom.]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [3 glass door upright cooler near cookline; ambient air 51degF. All seafood iced down. Most non-seafood items out of cold-holding temperature. Staff states meats, seafoods, bulk butter are not stored in unit overnight and have only been in cooler for 3 hours.] Corrected On Site immediately by technician. Corrected to 41degF.
- Critical - Employees have not received training related to their assigned duties. [Cookline employee did not know importance of gloves changes and hand washing between handling of raw meats/seafood and ready-to-eat/cooked foods.] Cookline employee is new and has not yet received Employee Food Handling training.
- Critical - Hand sink missing in food preparation room or area. [Kitchen hand sink closest to cookline/fryer prep area is 10-12 steps away, on opposite side of kitchen, around bar counter. Not convenient for employees moving from grill to fryer to prep counter.]
- Critical - Observed cook put raw scallops and shrimp onto grill with gloved hands, then handle deep fryer basket with same gloved hands, and then chop cooked seafood claws and grab fresh kale for plating with same gloved hands. Corrected On Site.
- Critical - Observed food with mold-like growth. [Small package of wontons in short make table marked "8" with green and white mold-like spots on product in multiple places.] Corrected On Site by discarding.
- Critical - Observed handwash sink used for purposes other than handwashing. [Bar handsink used to hold soiled milkshake mixer parts.]
- Critical - Observed partial carton of hollandaise sauce in 3 door glass upright cooler at cookline with black fuzz buildup at cap/pour spout. Chef brand, All Natural. Corrected On Site by discarding.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Hollandaise sauce55degF, sliced cheese 46degF, shredded cheese50degF, butter, crab cake balls] Corrected On Site by discarding hollandaise and moved all other potentially hazardous foods to the walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Wonton wrappers in unit 8, hollaise sauce in glass door unit.]
- Critical - Observed toxic item stored in food preparation area. [Spray bottle of countertop surface disinfectant/sanitizer stored on ptep counter near coller#8] Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. [Cookline employee educated on importance of glove changes and hand washing between raw and ready-to-eat foods after observation.
- Wet wiping cloth not stored in sanitizing solution between uses. [Wet cloth atbeer tap area]
- Wet wiping cloth not stored in sanitizing solution between uses.[stored on prep cooler at cookline]
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10/27/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured at bar.
- Observed build-up of dust on nonfood-contact surface.-prep area fan.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. [3 door unit Delfield/Alco]
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. [in cookline cooler by fryers.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.[2 salad station units]
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Kitchen tabletop fans blowing over food prep area]
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. [Back screen/wood panel door facing docks does not seal tightly. Large gaps at base of door.
- Violation: 36-08-1 Observed floor and wall junctures not coved. [cookline bar counter base tile coving is missing at large section.]
- Violation: 36-11-1 Floors not maintained smooth and durable. [Several area of floor are wood or worn concrete]
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3/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[3 glass door unit at cookline]
- Floors not maintained smooth and durable. [Several area of floor are wood or worn concrete]
- Lights missing the proper shield, sleeve coatings or covers. [Over dish dry rack at dish room.]
- Lights missing the proper shield, sleeve coatings or covers. [Over prep area by wide prep sink]
- Critical - No conspicuously located thermometer in holding unit. [3 door unit Delfield/Alco]
- Critical - No conspicuously located thermometer in holding unit. [in cookline cooler by fryers.
- Critical - No conspicuously located thermometer in holding unit.[2 salad station units]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving over dishroom sink is damaged wood with shredding edges, unsealed surface.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Several shelving areas throughout kitchen and storage aas have worn sealant/paint. Surfaces are worn to bare wood, no longer non-absorbant.
- Critical - Observed an open water on a food preparation table or over/next to clean equipment/utensils. [next to salad cooler]
- Observed build-up of food debris, dust or dirt on heat lamps over cookline counter where plated food is placed for servers.
- Observed build-up of food debris, dust or dirt on majority of kitchen shelving surfaces where dishes, utensils, single serve items, kitchen supplies a stored.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Kitchen tabletop fans blowing over food prep area]
- Observed clean pots stored on unfinished, unclean wood shelving over dishroom sink.
- Observed employee with no beard guard/restraint. [Cook has beard braided. Braid hangs down to center sternum/chest.]
- Observed floor and wall junctures not coved. [cookline bar counter base tile coving is missing at large section.]
- Critical - Observed food stored on floor. In walk in seafood freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Hushpuppy batter scoop stored in standing water on counter next to batter bowls; soiled by previous use]
- Critical - Observed partially used bag of Crispy Frymix powder onndry storage shelf near can rack with torn open bottom. Bag is heavily damaged with powder contents spilling onto lower wire shelf, items on lower shelf and floor. Corrected On Site by discarding.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Four containers of batter at 70degF. on corner counter next to Frigidaire upright cooler along fryer cookline. Corrected On Site by refrigerating.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Some items in 3 glaas door unit at cookline not iced. Lobster, stuffing, raw beef. Items between 50-54degF] Corrected On Site by icing items down.
- Critical - Observed rodent activity as evidenced by large activated, empty, rat trap under 3 glass door cooler at cookline.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 13 rodent droppings under dry storage wire shelving, visible but not reachable thru shelf wires. Droppings appear black in color.
- Critical - Observed rodent activity as evidenced by rodent droppings found.[2 droppings on one hot water tank]
- Critical - Observed rodent activity as evidenced by rodent droppings found.[3 dried droppings behind freezer unit in storage room where mouse in trap was found (behind freezer is storage room for single serve items with largwe access hole in wall for cleaning back of freezer).
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. [Observed dead mouse caught in trap on cookline floor between fryer and white Frigidaire upright freezer] Corrected On Site by disposal by manager.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. [Crispy frymix on dry storage shelf heavily torn at bottom. Unable to distinguish if chewed open or torn by shelving/use.] Corrected On Site.
- Observed wall soiled with accumulated dust.[At prep area in kitchen behind eide counter prep sink]
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. [Back screen/wood panel door facing docks does not seal tightly. Large gaps at base of door.
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3/29/2011 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method. Containers of individually served butter and sour cream not iced to top level of product. Buckets sitting atop ice pile. Corrected On Site.
- Critical. No conspicuously located thermometer in 4 door Delfield unit in salad prep area. Unit's exterior thermometer is not functioning properly.
- Critical. No conspicuously located thermometer in holding unit to left of fryer.
- Observed ice scoop with handle in contact with ice near countertop deep fryer at salad station.
- Observed equipment in poor repair. Internal face surface of microwave across from stove/prep cooler has chipped/peeling coating that could fall into food.
- Observed build-up of food debris, dust or dirt on wire shelving above hot countertop deepfyer/prep area.
- Observed build-up of food debris, dust or dirt on fans at either end of the cookline.
- Observed build-up of food debris, dust or dirt on several fans throughout dish and prep areas to include extenal exhaust fan over dish machine and ceiling exhaust fan over center kitchen prep table.
- Critical. Establishment operating without a current Hotel and Restaurant license. 2010 license posted.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit-cookline
- Critical. No conspicuously located thermometer in holding unit-two door metal cooler. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit-metal cooler holding yogurt container.
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw beef and chicken stored over dressings in walk in cooler.
- Observed rust build-up on reach in cooler shelves.
- Observed single-service items stored on floor-dry storage area.
- Waste line missing at soda gun holster-bar
- Carbon dioxide/helium tanks not adequately secured.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. [bucket s of mayo in hallway by canned goods]
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed encrusted material on can opener.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-07-1 Observed wall soiled with accumulated dust.[kitchen]
- Violation: 37-14-1 Observed ceiling in disrepair. [waitstation ]
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust.[kitchen]
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. [walkin cooler] Repeat Violation.
- Critical. Violation: 53B-08-1 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. Most employees training expired / need to update.
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10/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood and hambuger patties 50F, reachin cooler [3 glass doors TRUE] /Moved, iced, discarded by operator. This violation must be corrected by : 10/14/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler near cookline 3 glass doors TRUE brand, foods and ambient air 50F. This violation must be corrected by : 10/14/09.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Waitstation not providing tongs for lemons / garnish.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of cardboard box next to maintenance tools.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee making sandwiches with barehands / touched bread, lettuce, tomatoes, turkey. Discussion with management concerning barehands contact. This violation must be corrected by : 10/14/09.
- Observed employee with no hair restraint. Observed employee preparing sandwiches with no hair restraint.
- Observed employee with no beard guard/restraint. [cook]
- Observed clean equipment stored on floor. Several Large cooking pots.
- Observed single-service articles improperly stored. Styrofoam takeout containers should be inverted. Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Observed food debris accumulated on kitchen floor. Underneath and behind cookline.
- Observed floor area(s) covered with standing water.[kitchen between deep fryer and preparation sink]
- Observed wall soiled with accumulated dust.[kitchen]
- Observed ceiling in disrepair. [waitstation ]
- Observed ceiling soiled with accumulated dust.[kitchen]
- Lights missing the proper shield, sleeve coatings or covers. [walkin cooler] Repeat Violation.
- 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. Most employees training expired / need to update.
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/10/2008 | Routine - Food | Warning Issued |
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