- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of Bulk food container by toast line
- Basic - Cutting board has cut marks and is no longer cleanable. Black like substance on cutting board
- Basic - Old labels stuck to food containers after cleaning. Exterior of Multiple cleaned food containers **Repeat Violation**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of Bulk food container by toast line
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area **Corrected On-Site** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Black like substance on cutting board
- 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. Open Drink on cookline prep table . **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Employee entered from dining room and Picked up food from steamer and ate food in kitchen **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink bottle next to restaurant food in cooler **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Exterior of Multiple cleaned food containers **Repeat Violation**
- Basic - Single-service items stored on floor. Boxed Single service lids on floor in storage room **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Multiple sanibuckets in kitchen on floor
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Minorcan soup 50°f , cooked squash 47°f (overnight temperatures) in walk in cooler: see stop sale
- 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. 0 ppm Chlorine on cleaned utensils **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm Chlorine on utensils **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Minorcan soup 50°f , cooked squash 47°f (overnight temperatures) in walk in cooler.
- 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. Melted butter at toast line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Minorcan soup 50°f , cooked squash 47°f (overnight temperatures) in walk in cooler.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, covered food containers , Minorcan soup 50°f , cooked squash 47°f (overnight temperatures) in walk in cooler.
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxed items in store room **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Poultry items in walk in cooler **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.personal foods over restaurant foods in cooler at wait station **Corrected On-Site**
- Basic - Food stored on floor. Bag flour in kitchen **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Numerous **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 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. Employee handling cut onions to salad **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 65°f in walk in cooler ( prepared at 8:30 am). Corrective Action : Voluntarily Discarded
- Intermediate - Employee used handwash sink as a dump sink. In kitchen **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. By bar **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooked rice in walk in cooler . Wrapped / stacked for cooling **Corrected On-Site**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store room
- Basic - Food stored in a location that is exposed to splash/dust. Try of condiments subject to splash at handwash sink **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm : Chlorine **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate **Corrected On-Site**
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11/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Under handwash sink at Dishmachine
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Numerous
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter tubs in kitchen at 50°f corrective action : voluntarily discarded
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minorcan chowder , nacho meat at 48-50°f ( OVERNIGHT TEMPERATURES) in Walk in Cooler
- 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. 0ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live flies in kitchen.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In Walk in Cooler
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Minorcan chowder, nacho beef at 48°-50°f ( OVERNIGHT TEMPERATURES) butter at50°. F
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Melted plastic pans
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large containers of foods / soups in Walk in Cooler : minorcan chowder
- Intermediate - Spray bottle containing toxic substance not labeled. At bar
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7/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee foods / items stored with food.in reach in cooler **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Cigarette packet over prep table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By cookline
- Basic - Food stored on floor. Drinks concentrate, **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - Old labels stuck to food containers after cleaning.
- 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. Employees touching toast, cutting tomatoes,
- High Priority - Medicine stored in refrigerator/cooler with food. Personal medicines in reach in cooler above restaurant foods **Corrected On-Site**
- 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. Cookline cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/2/2013 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - Vacuum breaker mising at hose bibb. Outside faucets at bar
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12/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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