- No Violations Were Observed
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48° F held in separate container in top RIC unit corrective action Aiken food placed in recessed unit.
- High Priority - Observed Several small flying insects in bar/lounge area.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cookline employee handle raw fish then directly handle pinch of spice from communal food bin without removing gloves and washing hands inbetween tasks.
- 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 server handle cut fruit to garnish customer drink with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled egg at 49?f and sliced cheese at 47?f in cookline ice bin. Observed raw fish at 52?f in expo line reach in cooler closest to ice machine.
- 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. Observed expo line reach in cooler closest to ice machine at ambient temperature of 52?f
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash grill tools in cookline hand sink.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site. Need thermometer to check foods reheating on steamtable.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and not wash hands before grabbing new pair
- Critical - Observed handwash sink used for purposes other than handwashing. observed cookline handsink used to dump food tub.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handed plastic dressing cups being used to dispense multiple toppings in cookline reach-in cooler top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled eggs at 62 degrees and sliced chese at 58 degrees in cookline ice bin. operator iced items down more.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked chicken at 106 degrees and hot dogs at 94 degrees at cookline next to slated grill.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient temp -large, upright - 47 degrees F. Foods moved from within.
- Critical - Bag beef out at 80 degrees F and chicken -ric @ 44 degrees F.
- Critical - Bar sink filled with utensils.
- Critical - Handsink being used for prep activities - COS.
- Critical - Not utilizing thermometer.
- Critical - Thawing squid at room temp.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 54 degrees. This violation must be corrected by : 4/29/11.
- Critical - Observed handwash sink used for purposes other than handwashing. observed cookline employee rinse knife in cookline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce observed at 63 degrees in cookline reach-in cooler. cut melon observed at 55 degrees in cookline reach-in cooler. milk observed in glass-doored reach-in cooler at 51 degrees. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish observed stored ove fully cooked bacon crumbles and hot dogs in reach-in cooler nearest ice machine
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4/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs sitting out at cookline 79 degrees. Corrected On Site.
- Critical. Observed food stored in ice used for drinks. bottle of water. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish in RIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw calamari over pickles in RIC. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing food bowls in cookline handsink
- Critical. No handwashing sign provided at a handsink used by food employees. cookline handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory. behind bar
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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