- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Wiping cloth sanitizing solution stored on the floor in pastry area. Placed container on shelf
- High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches on floor under soda machine in wait area across from cook line.
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Drawers under grill at cook line at 50°F ambient temperature. Do not use drawers until units are at proper temperature. Observed drawers are empty they will be repaired Monday morning.
- Basic - No handwashing sign provided at a hand sink used by food employees. In Ladies employee bathroom. Sign is on order.
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08/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. Observed one dead roach under desk next to entrance to kitchen.
- Basic - Equipment in poor repair. Drawers under grill at cook line at 50°F ambient temperature. Do not use drawers until units are at proper temperature.
- Basic - No handwashing sign provided at a hand sink used by food employees. In Ladies employee bathroom.
- Basic - Wall soiled with accumulated black debris behind hand wash sink at bar
- Basic - Wiping cloth sanitizing solution stored on the floor at cook line and at bar, all containers were placed on shelfs. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. All items above 48°F drawers were filled less than hour ago.Do not use drawers until they are working at the proper temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken stored behind scallops, items were switched around. **Corrected On-Site**
- High Priority - Raw poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 49°F.for less than one hour added ice to cool chicken.
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on desk next to entrance to kitchen . Pest control was called and will be here tonight.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.At main dish machine in dish washing area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Items are timed.
- Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
- Intermediate - oyster tags not marked with last date served since August.
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08/15/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Keys on prep table in the back
- Basic - Equipment in poor repair.glass door refrigerator in wait station next to coffee machine at an ambient temperature of 50°F. Moved all dairy products in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk and Half and Half 50°F at wait station. Moved all dairy products into walk in cooler and cooled to 41°F **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 72°F, was placed into cold holding unit and cooled to 41°F **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Left ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In either employee restroom. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink next to cook line **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Graham crust. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.ice bin in kitchen.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar, flour and rice.
- Basic - Lettuce stored in holding covered with paper towels
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing both sinks at bar items stored inside. Hand wash sink in kitchen next to ice bin items stored inside.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee men's room.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.at hand wash sink at bar.
- Intermediate - Spray bottle containing toxic substance not labeled.next to ice bin in kitchen.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Sugar **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in kitchen.
- Basic - Employee personal items stored in or above a food preparation area.Cell phone in desert prep area and veggie prep.
- Basic - Wall soiled with accumulated black debris in bar area next to hand wash sink.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab dip at an internal Temperature of 51?F , date marked yesterday. Voluntary discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Milk 50?F,Shrimp 50?F, Half and Half 48?F. shrimps were voluntary discarded. Milk and Half and Half were put on ice. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- 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. Milk cooler in wait station repair man on the way.
- Intermediate - Handwash sink used for purposes other than handwashing.Storage for strainer and forks at bar sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At bar sink and sink in dish wash area.
- Intermediate - No soap provided at handwash sink.At bar sink and sink in dish area.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sinks not accessible for employee use at all times.obstructed by strainer and metal pan in bar area .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knife stored in gap between equipment. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.Dishwashing area
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Interior of prep sink near ice maschine .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards soiled at cookline .
- Observed gaskets with slimy/mold-like build-up.Deserts prep cooler in prep area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Bar cooler .
- Observed leaking pipe at plumbing fixture. Handwash sink in Dishwashing area .
- Observed moldy ceiling tiles and/or air conditioning vent covers. moldy like builld up on ceiling by mop sink area and mold like buildup on A/C vents at wait station .
- Observed nonfood-contact equipment in poor repair rusted shelving in rear prep area.
- Observed personal care item stored with food.Cellphone Corrected On Site.
- Observed residue build-up on nonfood-contact surface. dishwashing rack.
- Observed residue build-up on nonfood-contact surface.Ice chest at cookline and Flour Containers in rear prep area
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine at glasswasher in dishwashing area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. interior of handwash sink at bar.
- Observed no splashguard in between handwashing sink and pot storage shelving . splashing directly onto pots observed when washing hands
- Observed nonfood-contact equipment in poor repair, drink dispensing machine in server's station leaking . Corrected On Site. tuned off.
- Observed utensils in poor condition. strainer broken. Corrected On Site. discarded .
- Plumbing system in disrepair. ice bin at bar clogged.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. May not store potentially hazardous foods in this cooler until such time as it has been repaired and is able to maintain foods at 41 degrees or below. Corrected On Site. All potentially hazardous food removed and discarded from cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at glasswasher in dishwashing area.
- Nonfood-contact equipment not designed and constructed in a manner that does not prevent cross contamination. no splash guard provided between handwash sink and clean pot storage shelving. Corrected On Site. shelving moved away from handwash sink to prevent splashing from occurring .
- Critical - Observed buildup of slime in the exterior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed gaskets with slimy/mold-like build-up. cookline coolers. Corrected On Site.
- Critical - Observed interior of reach-in cooler with accumulation of standing water at cookline cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. goat cheese and feta cheese at 60 degrees at cookline cooler. Corrected On Site. Volutarily discarded .
- Observed utensils in poor condition. strainers broken and in disrepair. Corrected On Site. discarded.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. obstructed by buckets at end of cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. end of cookline .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour bin. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside handwash sinks at the bar.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store plastic buckets at end of cookline . Corrected On Site.
- Observed personal care item stored with food. purse in dessert prep area.
- Observed residue build-up on nonfood-contact surface. water pooling inside cookline cooler by steam table.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken and fish at walkin cooler.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of slime on surface of nonfood-contact surface. exterior of ice machine. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. obstructed by metal container. Corrected On Site.
- Critical. Observed small flying insects by kitchen door entryway area.
- Critical. Observed toxic item stored by single service items. stainless steel cleaner next to takeout containers. Corrected On Site.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. in dry storage room. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw squid over butter and strawberries at cookline cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sauce at walkin freezer . Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in dirty container . Corrected On Site.
- Observed nonfood-contact equipment in poor repair, strainers stored by 3 compartment sink soiled and rusted.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm at glasswasher in dishwashing area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at glasswasher in bar area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop container by ice machine soiled . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine . Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. obstructed by plastic container full with kitchen wares. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. used to store kitchen wares. Corrected On Site.
- Observed food debris accumulated on walkin freezer floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers. by dishwashing area .
- Observed dusty ceiling at walkin cooler. Corrected On Site.
- No Heimlich maneuver sign posted.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster, clams and oysters at 52 degrees at reachin cooler at cookline . Corrected On Site. discarded.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. large whisk stored next to handwash sink subject to splashing .
- Critical. Bathroom not enclosed with self-closing doors. employee restroom .
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. soap dispenser at bar in disrepair.
- No Heimlich maneuver sign posted.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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