- Basic - In-use tongs stored on oven door handle. Tongs removed and sanitized while still present. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Observed walk in freezer door closing actuator in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observe tomatoes 45°F, and pickles 45°F in reach in cooler at salad prep line. Corrective action, head chef called maintenance technician while still present.
- Intermediate - Encrusted material on can opener blade. Can opener cleaned while still present. **Corrected On-Site**
- Intermediate - Establishment using a specialized process without a proper HACCP plan.
- 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. Observed tomatoes and pickles at 45°F. Corrective action; head chef called maintenance technician while still present.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filters in disrepair.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice at bar. **Corrected On-Site**
- 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. On bar over drink ice. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Dry goods in white bins.
- High Priority - Dented/rusted cans present. Voluntarily removed to send back. **Corrected On-Site**
- 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. Sani bottle empty. Switched out during inspection. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar dishmachine.
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall Delfield cooler at 50F ambient temperature. Holding only recently-stocked coldcuts and commercially prepared dressings. Repeat Violation. MUST NOT USE UNTIL ABLE TO MAINTAIN FOODS BELOW 41F.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Bar handwash sink.
- Critical - Observed buildup of pink and black slime like substance in the interior of ice machine.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batter on cookline. Placed on ice. Corrected On Site. Repeat Violation.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Delfield cooler in pantry station at 46F ambient. Corrected On Site. Temperature turned down and PHFs quickchilled. Now at ambient 40F.
- Equipment and utensils not properly air-dried. Soda nozzle hose at bar held in standing water overnight. Must be cleaned, sanitized and airdried.
- Critical - No proof of current 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. Certificates expired. This violation must be corrected by : 7/2/12. Repeat Violation.
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed dented/rusted cans. Cans of cherries with deep dents near seams. Corrected On Site. Removed to be sent back for credit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, tuna, hardboiled eggs at 46F in Delfield cooler in pantry station. Corrected On Site. Quickchilled. Now at 41F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter held at room temp on cookline. Must be timemarked or temperature controlled. Corrected On Site. Placed on ice.
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5/2/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 46 F ambient temperature of MC II reach in cooler in cookline, cannot use for PHFs storage until serviced or replaced.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 46 F minestrone soup, kept overnight in cooler Corrected On Site. discarded
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar dishmachine 0 ppm chlorine, need to use kitchen dishmachine until serviced.
- Critical - Expired 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. certificates expired 10/2011
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in coolers
- Critical - Observed fresh fish packaged using a reduced oxygen method. some fresh seafood was packaged on site before freezing.
- Observed ice scoop with handle in contact with ice. in ice container for ice tea Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using non-handled cup to dispense ice at bar
- Observed single-service articles stored without protection from contamination. need lid for cup dispenser, dispenser is in-use.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. was taken off menu recently, not posted anywhere else.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. No sanitizer detected. Must manually wash, rinse, and sanitize.
- Observed build-up of food debris, dust or dirt in pull drawer cooler on cookline.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee mug by microwave.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Main dishmachine-water shooting out of machine. Final rinse at 150 F. Corrected On Site. Piece in machine was bent-repaired on site and machine now has a final rinse of 187 F.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar sink with blender shelf. Told by bartender that it us being used as dump sink.
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1/12/2011 | 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. opened lunchmeats, cooked meats in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef found at 48 degrees, hot dog found at 50 degrees in cookline reach-in cooler. Corrected On Site. threw out.
- Critical. Raw animal food not properly separated from ready-to-eat food. hot dogs in same bin with raw beef in cookline reach-in cooler Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. pink and clear slimy buildup that is removable with alcohol swab
- Critical. No handwashing sign provided at a handsink used by food employees. bar handsink
- Critical. Hand wash sink lacking proper hand drying provisions. bar handsink
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Bar wipecloths. Corrected On Site. Sanitation bucket now in use.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar hand wash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar and back prep line.
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12/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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