- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop.
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomato 47° cooked egg 50-51° fish dip 47° overnight in salad cooler, eggs discarded, cut tomato and fish dip moved to adequate cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 47-48° cheese 47° ribs 47° in 1 of 2 walk-in coolers overnight, moved to other walk-in cooler maintaining 38°
- High Priority - Raw animal food stored over ready-to-eat food. Fish and beef over ready-to-eat foods in reach-in cooler.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At 1 kitchen hand wash sink.
- Intermediate - No cold running water at three-compartment sink. At interior bar. At 1 kitchen hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At tiki bar.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At exterior bar.
- Intermediate - Reach-in cooler not 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. Salad station cooler. Ambient 45-46° foods 44-47°
- Intermediate - Walk-in cooler not 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. One of two walk-in coolers ambient 47-48° foods 46-47°
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing system in disrepair. Floor drain overflowing under dish machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler. Line reach-in cooler.
- Basic - Plumbing system in disrepair. Floor drain overflowing under dish machine.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes 50-51° from overnight cooling, leftover from hot hold. Stop-saled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Anchovy, sprouts, fresh mozzarella, fish dip 49-51° in reach-in cooler salad station since 8 am stocking. Discarded by mgmt. raw gbeef, raw chicken, cut tomato, deli meats 46-49° in line reach-in cooler 1 hour, less than 4 hours, iced to chill/store.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling potatoes 50-51° overnight.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner at bar.
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11/4/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Hood filters in disrepair.
- Basic - Leaking pipe at plumbing fixture. Bar hand wash sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach-in coolers.
- Basic - Plumbing system in disrepair. Drain lines at bars to ice bins and beer cooler not directed into available floor drains, leaking run-off onto floor surfaces.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Animal cage trap at exterior bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler butter, soup, rice at 45?. Reach-in cooler on cook line potentially hazardous food/time/temperature control for safety at 44-46? iced.
- 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. Main walk-in cooler maintaining foods at 45?. 2-dr kitchen reach-in cooler maintaining foods 40-45?. Line reach-in cooler maintaining foods at 44-46?.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer.
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4/17/2013 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line cooler #1.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line cooler #2.
- Drain cover(s) missing. prep room floor.
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom. Corrected On Site.
- Observed in-use utensil stored in sanitizer.
- Observed leaking pipe at plumbing fixture. hand sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meats 48-52f in line coolers. moved.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chk, shrimp 48-51f in line coolers. iced, some moved.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. fish dip.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed unlabeled spray bottle. glass cleaner.
- Critical - Observed unlabeled spray bottle. sanitizer.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed leaking pipe at plumbing fixture... under 3-comp sink. Corrected On Site.
- Observed wall in disrepair... kitchen post.
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5/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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