- Basic - Equipment in poor repair.....all flip top reach in cooler in kitchen ,ambient temperature 50° to 52° . Must not have stored any time temperature food until maintain temperature at 41° or below . **Repeat Violation** **Warning** Call back : technician working on reach in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
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09/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.....all flip top reach in cooler in kitchen ,ambient temperature 50° to 52° . Must not have stored any time temperature food until maintain temperature at 41° or below . **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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 sliced lemon with bare hand in bar . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......chicken, grilled cheese, cheese, cut melon, sauce , pasta, butter , duck 52° to 54° , cheese, potato bread, fish, chicken 45° in all flip top reach in kitchen , some food being held more than 4 hours ,some are not and ice down on them.Stop sale issue . Corrective action taken. Butter, milk 45°, cut Mellon , salsa barde, tomato salsa 44°, sauce , chicken stock, chicken, duck 43° in walk in cooler . Operator stated that keep opening door make temperature high. Advised to operator closed door all the time . Corrective action taken. **Repeat Violation** **Warning**
- 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. ......duck fat 49° at 4 pm and it was cooked last night , again take temperature 5 pm was same temperature . Operator discarded food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.....raw chicken above ready eat pasta in reach in drawer in kitchen. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.......raw duck , raw chicken above raw pork and raw fish . **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Salsa barde date marked 8/30/14 in walk in cooler , operator discarded it. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.....see stop sale report. **Warning**
- Intermediate - Ice machine soiled. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....tomato salsa wrong date. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.....by soda dispenser .
- Basic - Equipment in poor repair......flip top reach in cooler across from stove in cook line. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Wiping cloth sanitizing solution stored on the floor.....kitchen . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........bone marrow, butter, 45°, sauce, home made dressing 44° ,broth 46° in walk in cooler. Operator stated for the delivery coming temperature get high. Rice 49°, sauce , aioli ,cheese 46°, sauce with sausage 56° in flip top reach in cooler across from stove in cook line. Ice down on food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.....bar.
- Intermediate - Employee used handwash sink as a dump sink......dumped ice in handwashing sink in beverage station.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.......by 3 compartment sink, bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......stock, broth, sauce etc.in walk in cooler.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured........in dry storage area. **Warning**
- Basic - Equipment in poor repair.........flip top reach in cooler cross from grill in cook line incapable maintaining potentially hazardous food at 41 or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........blue cheese sauce, sauce, shredded cheese,chili, cut tomato, American cheese, burger 45 to 51 flip top reach in cooler cross from grill in cook line . Ice down on food. 8/15/13: chicken, burger, potatoes, cheese, meat 45° Sauces, chicken stocks 47, cheese, chicken wings 45, butter , pasta 48 in walk in cooler. Food being held less than 4 hours. Food moved to another walk in cooler. **Corrected On-Site** **Warning** 8/15/13: cooked collared green, meat sauce, chicken wings, fish 45°. Butter 47°, chicken wings 46°.
- 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. .....walk in cooler . Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning** 8/15/13: ambient temperature 45°
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8/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured........in dry storage area. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.....dish washing area. **Warning**
- Basic - Equipment in poor repair.........flip top reach in cooler cross from grill in cook line incapable maintaining potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees........Bar . **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.......flour , sugar by 3 compartment sink. **Warning**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly......00 ppm. **Warning**
- High Priority - Displayed food not properly protected from contamination........sliced lime front of handwashing that will be cause for cross contamination, server station. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. .....employee changing gloves several time no hand wash. **Warning**
- 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 cutting bread with bare hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........blue cheese sauce, sauce, shredded cheese,chili, cut tomato, American cheese, burger 45° to 51° flip top reach in cooler cross from grill in cook line . Ice down on food. Sauces, chicken stocks 47°, cheese, chicken wings 45°, butter , pasta 48° in walk in cooler. Food being held less than 4 hours. Food moved to another walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.......raw fish above sauce, cooked shrim , pantry station. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles........Bar. **Warning**
- 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. .....walk in cooler . Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Employee used handwash sink as a dump sink.......dumped ice in handwashing , server station. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.......pitcher, sliced lemon front of handwashing sink, server station. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ........container stored in hand washing sink at bar. **Warning**
- Intermediate - No soap provided at handwash sink.........Bar. **Corrected On-Site** **Warning**
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8/14/2013 | Routine - Food | Warning Issued |
- Basic - Shelf under preparation tables soiled, oxidized, rusted and not easily cleanable.
- Basic - Stored food not covered in walk-in cooler. ... Cut vegetables.
- Basic - High Priority - Accumulation of dead or trapped insects, or other pests, in control devices. ... In kitchen ceiling light fixtures.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH IN COOLER...Cook line drawers... chicken breasts 50? burger patties 45? **Repeat Violation**
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line refrigerated drawers not holding PHF foods at 41F or below, as noted in "Food Temperatures" on page #1. --- Corrective Action Taken. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. --- raw mahi mahi in refrigerated drawer above cooked breads and pastas. -- Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles. --- at cocktail bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook kine, chicken breasts 45 degrees F. CORRECTED ON SITE
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- all refrigerzted drawers on cook line are not holdi g temeratures at an acceptable level.
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- sanitizer not utilized during manual warewashing
- Floors not maintained smooth and easily ceanable/durable. --- kitchen, cook line.
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- cocktaail bar Repeat Violation.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. --- cocktail bar. Repeat Violation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- kitchen prep table undetshelving soiled an oxidized and not easily cleanable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- bottle of water in walk in cooler and on cook line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- open bottle of qt gatorade in refrigerated drawer on cook line.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed cloth gloves contacting ready-to-eat food. --- cloth towls placed atop raw pork chops on cook line.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- in kitchen, above cookline
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator working both soiled then clean end of dishmachine without washing hands
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- kithchen staff, after drinking and after using cell phones.
- Observed employee with ineffective hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved. --- in kitchen, some cove damaged and/or missing.
- Observed holes in ceiling. --- in kitchen area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in kitchen, on cook line
- Observed no child labor law poster. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. --- exit hallway just south of cocktail bar obstructed with excess chairs, cart, and equipmdnt.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. --- cook line, raw seafood (scallops) and raw chicken over pasta and baked bread.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- cook line, raw seafood over green salads
- Critical - Observed soil buildup inside ice bin.
- Observed storage of maintenance tools making mop sink inaccessible
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen area ceiling light fixtures
- Waste line missing at soda gun holster. --- in servers station. Repeat Violation.
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9/12/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times by wait station.
- Critical - Handwashing cleanser lacking at handwashing lavatory at the bar.
- Critical - No handwashing sign provided at a handsink used by food employees at the bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up, reachin cooler.
- Observed leaking pipe at plumbing fixture by prep sink.
- Critical - Observed small flying insects in bar area.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed waste line passing through ice storage bin by servers' station.
- Waste line missing at soda gun holster by servers' station and bar.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. one nozzle in center of bar and one nozzle at the end of bar near entrance
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored in ice used for drinks. bottles of wine and beer
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. one nozzle in center of bar and one nozzle at the end of bar near entrance
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 7/13/10.
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5/12/2010 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
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