- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp in standing water in three bay sink , corrective action had water turned on and educated the the importance of keeping the water running.
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitizer bucket by food prep area . **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of tomatoes and eggs in the floor in the walk in. **Repeat Violation**
- High Priority - Dented/rusted cans present. Observed dented cans in dry storage area. Corrective action had operator move to a separate area to be returned for credit. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw eggs over cream in reach in cooler. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a bin with potatoes on floor in walk in **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting in dish area.
- Basic - In-use tongs stored on oven door handle. Observed tongs hanging from oven door, corrective action chef heated water up to 135°F washed tongs and put them in the water.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Operator moved dented cans will return to get credit from supplier.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer wash dirty plates and wipe hands on towel between cycles , no hand wash.
- 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.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Observed employee use dry wiping cloth on belt to wipe utensils, wiping cloth not stored in sanitizer between use
- Equipment and utensils not properly air-dried. Observed dishwares stacked and stored while still wet
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handle cheese, toast and pickles barehanded. **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface. Observed cloth rags used on cut lettuce and spinach
- Critical - Observed dented/rusted cans. Observed cans dented along seams not segregated in dry storage, cans sent back to supplier. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees put on gloves and directly begin food prep without washing hands Also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands
- Critical - Observed food stored in ice used for drinks. Observed bottle of orange juice and wine stored in drink ice behind the bar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 71?F off cookline,
- Observed old food stuck to clean dishware/utensils. Observed old foods stuck to clean dishes on dishrack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad off cook line at 52?F sitting in ice, bottom of chicken at 35?F. Observed cheese at 52?F and bleu cheese at 46?F in ice off prep area/cook line sitting in ice. Observed ham and turkey at 46?F in reach in cooler off cook line with reach in cooler with ambient air temp at 41?F. Observed half and half at 54?F on dessert reach in cooler with ambient air temp at 42?F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cooked chicken at 102?F sitting off grill. Discarded chicken. **Corrected On-Site**
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reach in cooler with ambient air temperature at 50 degrees f. This violation must be corrected by : 07-14-2012 .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee remove quesadilla from grill barehanded. Corrected On Site.
- Critical - Observed dented/rusted cans. observed dented cans not segregated in dry storage.
- Observed dusty ceiling tiles and/or air conditioning vent covers. also red metal equipment holder.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then begin food prep without washing hands
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. observed tub holding bags of pasta on floor of dry storage under racks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice in hand sink at server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cottage cheese at 46 degrees f and cantelope at 56 degrees f in ice bath tub on server station. observed raw fish at 46 degdegrees f and raw lobster at 47 degrees f in upright reachin cooler with ambient air temperature at 50 degrees f . observed raw hamburger at 56 degrees f in reachin cooler with ambient air temperature at 40 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above berries.
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7/13/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. obsereved upright reach in cooler across from bread prep table with ambient air temperature at 49 degrees f. This violation must be corrected by : 04-12-2012 .
- Critical - Observed handwash sink used for purposes other than handwashing. obsereved ice in wait station hand sink.
- Observed ice scoop with handle in contact with ice. behind the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. obsereved raw salmon at 54 degrees f and spinach feta spring toll at 54 degrees f in upright reach in cooler with ambient air temperature at 49 degrees f. obsereved potato salad at 53 degrees f voluntary disgarded product.
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4/11/2012 | Routine - Food | Warning Issued |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked lamb in reach in cooler by supression tank, back preparation area.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed cook line tall reach in cooler with ambient temperature of 50F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken at 52F in cook line tall reach in cooler. Corrected On Site. Item discarded.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers at 50F, tall reach in cooler-cook line Corrected On Site. Item placed on ice.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. New employees need to be trained within 60 days from hire.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee slicing avocado with bare hands. Corrected On Site. Product discarded, employee now wearing gloves.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw beef burgers on same tray with fruit plate, in reach in cooler by oven. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw beef burgers over salad plates, in reach in cooler by oven. Observed raw steaks directly on top of container with sliced tomatoes. Observed whole shell eggs case directly on top of lettuce in kitchen walk in unit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed lobster stock in outside walk in cooler no dated, made 5 days ago.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over strawberries in reach in cooler on cookline.
- Critical. Observed food stored on floor. walk in freezer ice creams ect
- Critical. Raw animal food not properly separated from ready-to-eat food. pie pan with strawberries sitting on flat of eggs reach in cooler on cookline.
- Critical. Observed toxic item stored in food preparation area. generic brand name spray bottle with yellow substance above cookline. brand name spray bottle with brown substance in dry storage area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chloine 200 + cookline.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. salad
- Observed ice scoop with handle in contact with ice. bar
- Observed open dumpster lid.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/24/2009 | Routine - Food | Warning Issued |
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