- Basic - Ice scoop handle in contact with ice at server station
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.observed sani bucket 0 ppm chlorine
- 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. Observed employee at bar cutting lemons no gloves and employee on cook line preparing a sandwich no gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked ham 60° F on top of recessed bin corrective action taken food moved to bottom unit **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bag of onions on floor in WIC **Corrected On-Site**
- Basic - Equipment in poor repair. Observed WIC door not sealing properly
- Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. By cookline **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari thawing in prep sink in standing water **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. Observed dry very soiled wiping cloth in use on prep table by cookline.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47° F, raw chicken 47° F, raw beef 47° F in RIC across from cookline corrective action taken operator turned down temp dial.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw shrimp in stand up cooler **Corrected On-Site**
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in bucket on floor **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Spray insecticide stored next to bags of chopped nuts **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Observed cookline employee handle onion and lettuce with bare hands to garnish customer plates. Items were not heat treated after bare hand contact occurred. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed creamer at 49?f in cookline reach in cooler at closed end of line
- 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. Observed chowder soup at 55?f after cooling overnight according to operator.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine in sanitizer bucket near side prep area exceeding 200ppm
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar
- Intermediate - Employee rinsed utensil in handwash sink. Cookline. Pair of tongs.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed chowder soup cooling overnight in large, plastic for bin deeper than 12 inches.
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2/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. corrected 3rd run
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed moldy ceiling tiles and/or air conditioning vent covers. grate over dishwash
- Critical - Observed potentially hazardous food thawed in an improper manner. ch breast
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - DISH MACHINE 10 PPM 1ST, 3 RUNS - COS
- Critical - FISH NOT IN ORIGINAL PACKING BOX
- Critical - FOOD SERVICE LICENSE NOT POSTED
- Critical - FOODS IN UPRIGHT WRAPPED IN CLOTH TOWEL
- Critical - HAND SINK KITCHEN FULL OF TIMES PREVENTING HANDWASH
- ICE SCOOPS LAYING IN ICE - BAR/WAIT STATION
- Critical - NO CHLORINE TEST KIT FOR DISH MACHINE
- Critical - NO TOWELS OR SIGN - HANDSINK BAR
- Critical - NOT DATE MARKING PREPARED FOODS RIC
- Critical - THAWING BEEF AT ROOM TEMP - DISH ROOM
- Critical - TOXICS STORED ON TOP OF ICE MACHINE - COS
- VENTS IN HALLWAY FULL OF DEBRIS
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 50F, across from grill. Corrected On Site. All food removed from unit. Technician called.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 47F. Corrected On Site. Chicken moved to walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw chicken over broccoli, reach in cooler across grill. Corrected On Site.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed hard-boiled eggs cooling since 8 am at 66 degrees in white reach-in cooler across from kitchen entrance
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw fish stored over minced garlic and cut onions in white reach-in cooler across from kitchen entrance. on callback raw fish still observed above cut onions in white cookline reach-in cooler.
- Critical - Violation: 12A-13-1 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 handling dirty food wares and spray nozzle then directly handling clean food wares without washing hands inbetween tasks
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grabbing new pair of gloves without washing hands first
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap. cookline handsink
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5/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from fryers at 54 degrees ambient temperature. observed walk-in cooler at 49 degrees ambient temperature. This violation must be corrected by : 5/11/11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed hard-boiled eggs cooling since 8 am at 66 degrees in white reach-in cooler across from kitchen entrance
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open drink on slated shelf above spices at entrance to kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grabbing 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. observed dishwasher handling dirty food wares and spray nozzle then directly handling clean food wares without washing hands inbetween tasks
- Critical - Observed employee wash hands with no soap. cookline handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools (spatulas, spoons, and tongs) at cookline floor observed in standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pasta at 48 degrees in cookline reach-in cooler across from fryers. observed salsa in walk-in cooler at 46 degrees and milk at 50 degrees. This violation must be corrected by : 5/11/11.
- Critical - Observed potentially hazardous food thawed at room temperature. raw beef at prep table across from dishmachine
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored over minced garlic and cut onions in white reach-in cooler across from kitchen entrance
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed sauce at steam table at 119 degrees.
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5/10/2011 | Routine - Food | Warning Issued |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. machine
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. area around handwash sink rotted, not easily cleanable
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12/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. ch broth
- Critical. Required consumer advisory for raw/undercooked animal food not provided. lunch menu
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. prep 47
- Critical. Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site.
- Observed ice scoop with handle in contact with ice. machine
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Food-contact surface not smooth and easily cleanable. area around handwash sink rotted, not easily cleanable
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Prep surface not sanitized after contamination and prior to use. prep
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives cookline
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. wait station
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Outer openings not protected with self-closing doors. rear door
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11/8/2010 | Routine - Food | Warning Issued |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed ice scoop with handle in contact with ice. outside exposed
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. outside ice machine
- Equipment compartment not equipped to properly drain accumulation of moisture. ice machine draing into storm sewer
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored over seafood in walk in cooler.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored over beef & seafood in walk in cooler.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw eggs stored over dressings & cooked food items in walk in cooler.
- Violation: 24-07-1 Cleaned and sanitized equipment not properly stored. ice scoop stored ontop of icemachine
- Violation: 36-15-1 Observed food debris accumulated on kwalk in cooler floor.
- Violation: 37-08-1 Observed attached equipment soiled with accumulated food debris. excessive amounts of food debris & moisture buildup on racks in walk in cooler.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. fans in walk in cooler.
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7/7/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken being held less than 4 hrs in reach in cooler on cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish being held less than 4 hrs. in reach in cooler on cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese & tomatoes being held less than 4 hrs. in reach in cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline. pulled all food products out of cooler. This violation must be corrected by : 07/07/2009.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored over beef & seafood in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored over seafood in walk in cooler.
- Critical. Observed raw animal food stored over cooked food. raw eggs stored over dressings & cooked food items in walk in cooler.
- Cleaned and sanitized equipment not properly stored. ice scoop stored ontop of icemachine
- Observed single-service articles improperly stored. carry-out containers in kitchen.
- Observed food debris accumulated on kwalk in cooler floor.
- Observed attached equipment soiled with accumulated food debris. excessive amounts of food debris & moisture buildup on racks in walk in cooler.
- Observed attached equipment soiled with accumulated dust. fans in walk in cooler.
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7/6/2009 | Routine - Food | Warning Issued |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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