- No Violations Were Observed
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09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, reach in cooler drawer on cookline. Ambient air temperature 51°. Informed operator no TCS food may be held in cooler until it reaches 41° or below. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, risotto 51°, pasta 51°, cheese 51°. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/2/2014 | Complaint Full | Call Back - Complied |
- Basic - In-use utensil not used with moist food stored in running water. **Corrected On-Site**
- High Priority - Dented/rusted cans present, Mgn. Discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, clarified butter 94°, employee time marked and will discard at 5 pm.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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11/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.EMPLOYEE CELLULAR TELEPHONES **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.EMPLOYEE PULIING BREAD OUT OF OVEN
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.AT CRUST AND SUGAR CONTAINER **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.EMPLOYEE RESTROOM
- Basic - Soil residue build-up on nonfood-contact surface.BEER WALK IN COOLER SHELVES
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 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.ADDING SALT WITH BARE HANDS ALSO GARNISH **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. 3-402.11 FC: (A) Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -4 degrees Fahrenheit or below for a minimum of 168 hours in a freezer; (2) Frozen at -31 degrees Fahrenheit or below until solid and stored at -31 degrees Fahrenheit or below for a minimum of 15 hours; or (3) Frozen at -31 degrees Fahrenheit or below until solid and stored at -4 degrees Fahrenheit or below for a minimum of 24 hours. This does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares, Thunnus atlanticus, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus; or (3) Aquacultured fish, such as salmon, that: (a) Raised in open water net-pens, or (b) Raised in ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites. (4) Fish eggs that have been removed from the skein and rinsed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.CHEESE FILLED OLIVES AT 47°F IN BAR AREA. TIME MARKED **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. ONIONS
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.SALAD PREP AREA **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times......lime, lemon container above handwashing sink, bar. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.....Cooke line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. .....container stored in handwashing sink, bar. **Corrected On-Site**
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth gloves contacting ready-to-eat food.......ready to eat spinach coverd by cloth in produce walk in cooler .
- Observed equipment in poor repair.....broken door , reach in cooler , cooke line.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw beef above cheese in reach in drawer , cooke line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....garlic butter , sauce 57 degrees in walk in cooke line. Corrected On Site. time marked on it.
- Critical - Observed raw animal food stored over ready-to-eat food....ra oyster above ready to eat spinach in reach in cooler . Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only....front of handwashing sink by walk in cooler .
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors......employee rest room.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures..,,,.reach in bottom drawer cross from broil. Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by boxes. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......waring glovs without wa h hands.
- Critical - Observed handwash sink used for purposes other than handwashing. ....stored pan , towel etc. by handwashing sink. kitchen Corrected On Site.
- Observed leaking pipe at plumbing fixture.....under the preperation sink by slicer .
- Critical - Observed live flies in preperation area by exit door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cooked onion , roasted garlic 47 degrees reach in bottom drawer cross from broil. Corrected On Site. food removed to chiller. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....cheeses , sour cream. in walk in cooler . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area...,.cake in walk in cooler . Corrected On Site.
- Plumbing system in disrepair......handwashing sink by walk in coolers
- Critical - Working containers of food removed from original container not identified by common name.....corn strach .
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dry storage .
- Critical - Glasswasher chlorine sanitizer not at proper minimum strength. at bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Observed employee with no hair restraint. sous chef with no hair restraint while cutting beef at walkin cooler.
- Observed floor area(s) covered with standing water. by ice machine area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 52 degrees under no temperature control at cookline . Corrected On Site. time mark. application for time as a public health control completed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked onions at 46 degrees at cookline cold holding drawer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked balsamic onions at 80 degrees under no temperature control. Corrected On Site. time mark. application for time as a public health contol completed.
- Critical - Observed uncovered food in holding unit/dry storage area. beef at walkin cooler. Corrected On Site.
- Observed wall in disrepair. mop sink area.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not smooth and easily cleanable. --- cook line area has missing and worn grout.
- Critical - Observed buildup of slime in the interior of ice machine. --- larbe poodigl 'cuber'.
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4/29/2011 | 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. --- in walk -n cooler.
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10/18/2010 | 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. --- garnish fruit for beverages. Corrected On Site.
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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