- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food stored on floor.(chicken in walk in cooler)
- Basic - No handwashing sign provided at a hand sink used by food employees.(outside bar sink and men's restroom)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(shredded potato bags) **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.(scallops over cooked sausage links) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Identity of food or food product misrepresented.(pollock listed and swai served.) **Admin Complaint**
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08/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.(cup used to scoop ice) **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(3door reach in on cooks line) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(in bucket next to microwave ) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items not date marked) **Warning**
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2/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.(cup used to scoop ice) **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (2 boxes of chicken) **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.(3 door reach in on cooks line. A call for service was already put in before I arrived) **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. (Both walk in coolers) **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall.(pizza wheels ) **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(French fries on cooks line) **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.(fish thawed in sealed package) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(3door reach in on cooks line) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(in bucket next to microwave ) **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.(hand wash sink next to 3 compartment sink ) **Corrected On-Site** **Warning**
- High Priority - potentially hazardous (time/temperature control for safety) food due to temperature abuse.(Butter packets 70°F, ) **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.(Butter packets 70°F, ) **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- 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.( server used tongs to grab an orange slice then proceeded to grab the orange with her bare hand to place on plate) **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Pooled eggs 46°F, shredded mozzarella 46°F, Sliced tomato 45°F, diced tomato 45°F, sliced cheese 45°F, shredded cheese 45°F, Chowder 49°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (Chowder 49°F, cooked previous day) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(F, chipped beef 103°F, hollandaise 126°F, black beans 112°F, ) **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.(6 dry hard droppings in back storage room) **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Cooks had to use 3 compartment sink to wash hands because hand wash sink was temporarily out of service) **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(Chowder 49°F, ) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(Chowder 49°F, ) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items not date marked) **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.(between toaster and baskets)
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(dish storage room)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items not date marked)
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Claw meat ,tortilla , produce, cheese,)
- Basic - Clean knives/utensils stored in crevices between equipment.(between toaster and baskets)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(dish storage room)
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Waste line missing at soda gun holster. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. (Dishwasher washing dishes and not sanitizing)
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(sausage links 78°F, corrective action had sausage cooked to 165°F, ) **Corrected On-Site**
- High Priority - Small flying insects in bar area.(30 flies throughout bar areas)
- Intermediate - Employee used handwash sink as a dump sink.(outside bar)
- Intermediate - No soap provided at handwash sink. **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.(some items not date marked)
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10/30/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has bracelet on that hangs over sanitary glove.
- Basic - No conspicuously located ambient air temperature thermometer in cookline make table.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. Meat over broccoli in walk in freezer. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken held in walk in freezer with non-poultry items. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. At bar. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chorizo cooling in walk in. **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. Several cooked foods in walk in unit. Cooked meat, soup, plant foods.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment. Pizza cutters in between wall and electrical pipe near black microwave **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf above food prep area
- Basic - Employee with no hair restraint while engaging in food preparation. Cook on line
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container on shelf in dry storage area
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice Shovel near dumpsters area
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In wine cooler that has heavy cream stored inside
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter top near black microwave
- Basic - Working containers of food removed from original container not identified by common name. Squirt bottles through out kitchen for water and butter.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli style cooler Ham 55?F, cheese 55?F, sausage 55?F, fish 48?F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Liquid egg on shelf above produce
- 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. Deli style cooler on cooks line
- Intermediate - Handwash sink used for purposes other than handwashing. In separate food prep area near dry storage
- Intermediate - Squeeze bottle with dish soap toxic substance not labeled.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. missing in mems restroom
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. not washing hands between glove changing Corrected On Site.
- Critical - Observed food stored on floor. in walk in freezer
- Critical - Observed unlabeled chemical bottle. soap at handsink in back prep area
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[rear outside bar]
- Critical - License expired within 30 days after expiration date.
- Critical - Observed food stored on floor.[walkin/rear]
- Observed nonfood-contact equipment in poor repair[door is sprung on 3-dr cooler]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed reachin freezer gasket torn/in disrepair.[small white in cook area]
- Critical - Observed uncovered food in holding unit/dry storage area.[ice at outside bar]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.[reheated product]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[sliced deli meats,turkey,ham,etc]
- Unwrapped single-service utensils not presented so that only the handles are touched.[bar]
- Critical - Working containers of food removed from original container not identified by common name.[bulk]
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2/10/2012 | 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. Corrected On Site.{STORED IN FREEZER}
- Critical - Handwashing cleanser lacking at handwashing lavatory.[bar]
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.[bar]
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical - Observed food stored on floor.[walkin freezer ]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[straws]
- Critical - Observed unlabeled spray bottle.
- Observed wall in disrepair.{KITCHEN }
- Waste line missing at soda gun holster.[outside bar]
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.[bar area]
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.[rear prep area]
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. This violation must be corrected by : 4/28/2011.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.[3 compartment sink] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.[walkin] Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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2/24/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.[bar]
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/10/2010.
- 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. Pro This violation must be corrected by : 11/10/2010.
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9/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[eggs] This violation must be corrected by : 9/10/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9/10/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[REAR WALKIN COOLER] This violation must be corrected by : 9/10/2010.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[WALKIN COOLER]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.[WALKIN FREEZER ]
- Critical. Observed food stored on floor.[drt storage room]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[cup inside bread crumbs & flour container ]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong]
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Cold water not provided/shut off at employee handwash sink.[bar]
- Waste line missing at soda gun holster.[bar]
- Critical. Hand sink missing in food preparation room or area.[rear room] This violation must be corrected by : 11/10/2010.
- Lights missing the proper shield, sleeve coatings or covers.[dry storage room]
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/10/2010.
- 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. Pro This violation must be corrected by : 11/10/2010.
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9/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented cans.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food with mold-like growth.Raw onions in dry storage.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.Milk in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef,chicken,sausage,potato salad,scallops,hot dogs,deli meats,grouper,saurkraut,chicken salad,fish spread. Corrected On Site.All product stop saled.
- Critical. Observed food being cooled by nonapproved method.80 chicken in container with lid. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Deli st le cooler on cook line.
- Critical. Observed potentially hazardous food thawed at room temperature.Scallops. Corrected On Site.
- Critical. Observed food stored on floor.Pan of tenderloins.
- Critical. Observed food stored on floor.Walkin freezer. Corrected On Site.
- Critical. Observed food stored on floor.Assorted cases in walkin freezer Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Outside rear bar.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Server area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses cookline .
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.Interior.
- Critical. Observed soiled reach-in cooler gaskets.Throughout cookline.
- Critical. Observed interior of microwave soiled.cookline
- Critical. Observed buildup of slime in the interior of ice machine dispenser chute..
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime oncondiment bottle on cookline.
- Observed soda gun holster with accumulated slime/debris.Indoor bar.
- Observed soda gun holster with accumulated slime/debris.Outside bar.
- Critical. No handwashing sign provided at a handsink used by food employees.Public restrooms.
- Critical. Observed small flying insects in bar area.Outside rear bar.
- Observed grease and food debris accumulated under cooking equipment throughout cookline .
- Observed attached equipment soiled with accumulated grease.Hood filters.
- Critical. Observed toxic item stored by food.Can of lysol spray near ice tea dispenser.
- Critical. Observed unlabeled spray bottle.Server area.
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4/14/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.Whole shell raw eggs over produce.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.Kitchen.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cook line.
- Wall not smooth and easily cleanable.Paint worn off at some areas of kitchen.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef,ham,sliced deli meats,eggs. Corrected On Site by icing food product.
- Critical. Food cooked to 145 degrees Fahrenheit or above but sitting in ambient air till 128 . Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Just cooked sauce and comminuted meats with lids in ambient temperature.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Deli style cooler on cook line and walkin cooler in kitchen. Corrected On Site by moving and iceing product in working cooler.
- Critical. Observed food stored on floor.Crab and chicken in walkin freezer. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stored on oven handle. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands or changing gloves. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Deli style cooler on cook line.
- Critical. Observed encrusted, soiled material on slicer.
- Observed attached equipment soiled with accumulated grease.Hood filters on cook line.
- No copy of latest inspection report.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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