- No Violations Were Observed
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed uninstalls in standing water next to cookline at 80° F **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at 80° F corrective action taken butter placed in RIC
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes on ice at 50° F by cookline corrective action taken more ice added
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and not wash hands before grabbing new pair. Repeat Violation.
- 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. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw shrimp then directly handle salt and bread without washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle raw shrimp then directly use it to handle fully cooked shrimp without applying heat inbetween tasks.
- Critical - Observed hand sanitizer applied to unclean hands. cookline employee
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse rag in cookline handsink
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored over canned tomato juice in walk-in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed cookline sanitizer bucket at 400ppm. box states 200ppm should be used. Repeat Violation.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler closest to walk-in cooler at ambient temperatures of 47 on top and 56 in the drawers. operator removed all food from unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline shelf above open reach-in cooler top. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handing sliced cheese with bare hands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. observed black slimy buildup on interior of ice machine at bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee grab new pair of gloves without washing hands first.
- 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. dishwashers observed handling dirty food wares then directly handling clean without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 54 degrees and hard-boiled egg at 53 degrees in cookline reach-in cooler top closest to walk-in cooler. operator removed all food from unit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket exceeding 200ppm.
- Critical - Observed toxic item stored by food. observed hand soap stored in bin with melons on back prepline. Corrected On Site.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. at handsink by dishmachine
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed dishmachine final rinse gauge at 172 degrees.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch gloves without washing hands inbetween pairs
- 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. dishwasher observed handling dirty food wares then directly handling clean without washing hands inbetween tasks
- Critical - Observed employee switch from working with raw food to non-food contact surface without washing hands. observed employee handle raw fish with bare hands then directly handle reach-in cooler door handle without washing hands inbetween tasks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 48 degrees and cooked chicken at 53 in cookline reach-in cooler top closest to entrance Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shrimp stored over hot dogs in cookline reach-in cooler. Corrected On Site.
- Critical - Observed toxic item stored by utensils. wd-40 observed stored over clean food wares at end of cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken observed at 117 degrees on stovetop. observed cooked fish at 88 degrees and cooked chicken at 99 degrees in cookline steam table. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. observed raw pork stored in same tray with lunchmeats in walk-in cooler. Corrected On Site.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwash sink not accessible for employee use at all times. multiple tubs filling handsink by dishmachine
- Critical. Handwashing cleanser lacking at handwashing lavatory. by dishmachine
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee on cookline observed switching gloves without washing hands.
- Critical. Handwash sink not accessible for employee use at all times. multiple food tubs and jugs filling warewashing handsink .
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing handsink soap dispenser out of batteries .
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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