- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit . Risotto 58°f. Placed inside cooler.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Rice risotto and raw poultry . **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken tray being fillet 57°f. Correction: must portion into smaller batches to control temperature rising to a minimun.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. From chicken plastic wrap place over soiled board.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Red gas tank stored inside Kitchen. For reporting purposes only.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Back kitchen area ( raw food debris in it).
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Main kitchen areas and cook line.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.back of kitchen (Food preparation area and dishwasher area) .
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Bread rolls in Barack liner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari at back of kitchen in standing water.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. By fryers .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - In-use utensil not stored in clean water at or above 135 degrees Fahrenheit. No water / soiled container.
- High Priority - Rodent burrow or rodent nesting materials present. Between walk in cooler external walls.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Pasta machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knives on preparation table.
- Intermediate - Handwash sink used for purposes other than handwashing. Back kitchen area ( 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 , Homemade Ceasar dressing, souffl.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef and other proteins (veal) not marked on menu.
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pasta pre-cooked portion bags at 78°f. Must time mark.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Food stored in a prohibited area. Wine bottle inside drinking ice at bar. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish washing/prep area.
- Basic - Water leaking from faucet/faucet handle. Mop sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Small flying insects in bar area.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cooking/prep area **Repeat Violation**
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked plant food ready to be served not reaching 135 degrees Fahrenheit. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. PREP AREA
- Lights missing the proper shield, sleeve coatings or covers. BACK AND UPSTAIRS
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOMS Corrected On Site.
- Observed dumpster lid missing.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POTATOES READY TO SERVE Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation. Corrected On Site.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed 3 dented/rusted cans. UPSTAIRS
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. WI COOLER/FREEZER/BAR. Corrected On Site at BAR
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. WI COOLER/FREEZER
- Critical - Water pressure lacking at fixtures that require the use of water. HAND SINK AT PREP AREA
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
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