- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans stored over trash can.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wood food-contact surface not properly sealed. Shelves of plywood loosing paint coating at dry storage.
- 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. Cutting bread bare handed.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels tag removed from original container prior to container being emptied.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu (Dessert) must indicate guest when orders are placed .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna pan .
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Stored food not covered in walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. REACH IN FREEZER DOOR.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair.door in reachin freezer
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed unlabeled spray bottle.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No 3 compartment sink installed/available at establishment.
- Dumpster not on proper pad.
- Critical. Observed container of medicine improperly stored.
- Wet mop not hung to dry.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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