- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment and coolers
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 50 beef 50 WI cooler less than 4 hours.
- Intermediate - Handwash sink not accessible for employee use at all times. Upstairs
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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. Service called
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By cook line. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Paella rice 89°f by kitchen cook line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station , dishwasher station. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils stored between equipment and wall. Knives stored between crevaces **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Grouper ceviche.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area and waiter station. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Hand washing sink at bar blocked by blender and container of mix for drinks.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Bar area. **Corrected On-Site**
- Observed clean equipment stored on floor. Cooking trays on floor by fryers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands.No supplies paper towel and soap provided at bar area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. **Admin Complaint** **Corrected On-Site**
- Observed knives stored in crevices between equipment. At salad preparation area?
- Critical - Observed soil buildup inside ice bin. Under metal plaque bar area.
- Critical - Observed toxic item stored by food. Chemical used for cleaning stored next to Balsamic Vinegar jug at server station.
- Wet wiping cloth not stored in sanitizing solution between uses. Plain water when tested. Kitchen areas (downstairs). **Corrected On-Site**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Working containers of food removed from original container not identified by common name.
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6/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN AREAS.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. PERSON EXPEDITING TOUCHING READY TO EAT FOODS.
- Observed employee with no hair restraint. AT COOK LINE.
- Observed utensils stored in crevices between equipment. KNIVES IN CREVICES (UPSTAIR KITCHEN ).
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. IN HAND RAIL. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed food stored on floor. COOKED MASHING POTATOES.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER BY COOK LINE MUST BE SET TO 41F DEGREES OR BELOW. MELTED BUTTER (78F DEGREES).
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. MELTED BUTTER (78F DEGREES ). Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER COOKED PORK.
- Critical - Observed toxic container reused for food storage. IN USED UTENSILS STORED IN SANITIZING .
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Drain cover(s) missing. WAITER STATION.
- Critical - Equipment food-contact surfaces and utensils not sanitized. LEVEL SANITIZER 10 ppm.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. PREPARATION AREA.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K CLASS BY FRYER.
- Wet wiping cloth not stored in sanitizing solution between uses. KITCHEN AREA.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed food-contact surfaces encrusted with soil deposits. (COOLING PLAQUE AT THE BAR (HEAVY ONE).
- Drain cover(s) missing. WAITER STATION.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed holes in wall. (LIQUOR ROOM).
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKENS OVER BEEF
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dispensing equipment that allows contamination.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/5/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/4/2009 | Routine - Food | Emergency order recommended |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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