- High Priority - Live, small flying insects in food preparation area.
- High Priority - Presence of insects, rodents, or other pests. Ants crawling in outdoor bar soda guns
- Intermediate - Refrigerator 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. Cookline drawers, true cooler
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Dust
- Basic - No handwashing sign provided at a hand sink used by food employees. Raw area. Bar
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and spectracide wasp killer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese overfilled in small drawer coolers in main cookline at 60F. Advised to use deeper pan and not overfill. in same cooler, scallops at 41F, fish at 47F, shrimp at 46F, fish 43-48F in small true cooler, shrimp 45F, fish dip 45F, tuna 51F, chicken 45F, cut tomatoes 61F. In bar ice cream mix improperly iced at 52F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 115-130F Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Presence of insects, rodents, or other pests. Ants crawling in outdoor bar soda guns
- High Priority - Raw animal food stored over ready-to-eat food. Raw soft shell crabs over hot dogs, cookline. in dessert cooler, raw shrimp over dessert. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over crab. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Raw area
- Intermediate - Refrigerator 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. Cookline drawers, true cooler
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Ice buckets
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline sinks
- Basic - Standing water in reach in cooler. Salad cooler.
- 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 cl
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In bottom cookline drawer, raw beef 45-46 overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked pork, cookline
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over oysters to be served raw, walk in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Near boiler storage
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Around 1 bar nozzle
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Some are, some are not
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Refrigerated drawers 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. Bottom cookline drawer
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Separated by month instead of day
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7/24/2013 | Complaint Full | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cooler across from oyster drawers, both walk in coolers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler, shredded cheese at 48, cheese sauce at 46 overnight per operator. In cookline drawers, beef at 46, alligator at 46, fish at 44, brought over from walk in cooler per operator.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Separated by month instead of day
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7/23/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In outdoor bar
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cooler across from oyster drawers, both walk in coolers
- Basic - Employee preparing food in customer section of dining area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler. fish cooler on cookline. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. raw cut vegetables **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. On cookline, heavily soiled with residue/old food **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cookline **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In meat cooler, fish at 44, 44, 45. In beer cooler, cheese at 46, milk at 49. Items in both coolers overnight. Deliveries just received. Advised to service coolers
- High Priority - Container of medicine improperly stored. Aspirin over cookline coolers **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. 2 in glue trap, cookline
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands using cold water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler, shredded cheese at 48, cheese sauce at 46 overnight per operator. In cookline drawers, beef at 46, alligator at 46, fish at 44, brought over from walk in cooler per operator.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table _ no complete physical barrier between top and bottom. Raw chicken over vegetables in top and underneath raw beef over RTE. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In server cooler, employee personal raw shell eggs over RTE food for the public. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw crab over hot dogs, cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Open case of raw bacon over pies. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 3 on top of dish machine. Approximately 15 on window ledges behind desert/salad area. Corrected on site. 4 in dry storage ice machine room, on shelving holding cases of food
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Separated by month instead of day
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler across from oyster drawers, salad cooler**Corrected On-Site**
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7/22/2013 | Complaint Full | Warning Issued |
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Over steamers
- Basic - Walk-in cooler gasket torn/in disrepair. Raw seafood drawers
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6/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Fish box, walk in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee preparing food in customer section of dining area.
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Over steamers
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used for cut lemons
- Basic - Soiled reach-in cooler gaskets. Salad cooler
- Basic - Walk-in cooler gasket torn/in disrepair. Raw seafood drawers
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 45-46, hush puppy mix 44, other seafood 45-46, walk in cooler.
- 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 cl
- 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. Cutting fruit
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 46-47, calamari 47, scallops 42, shrimp 41, hot dogs 41 in fish box overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw crab over hotdogs, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw fish
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over seafood
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Drink station, indoor bar
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In outdoor bar, closest to door
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6/13/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/6/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True cooler, cookline holding PHFs at 46-47F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soupp cooling from 11/4/12 per operator 42F at edge-45F in center.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Residential insect spray. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Cookline True cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of dust on Ansul, hood without filters, pipes Corrected On Site.
- Observed build-up of dust, walk in cooler ceiling Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store dirty pans, scrubbie. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 46-47F, in cookline True cooler overnight per operator. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp at 41-54F, fish at 39-46F, overstocked in cookline drop in cooler. Operator moved excess to another cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over onions, reach in cooler. Corrected On Site.
- Observed residue build-up on hood filters
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat. Greater than 400ppm. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Cookline double cooler Corrected On Site.
- Observed tile in disrepair under 3 compartment sink.
- Critical - Observed toxic item improperly stored. Gold bond Powder. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/5/2012 | Complaint Full | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm. Operator changed sanitizer
- Critical - No conspicuously located thermometer in holding unit. cookline and vegetable cooler
- Observed build-up of grease on side of fryers
- Critical - Observed buildup of black material on soda dispensing nozzles. Corrected On Site.
- Observed chill stick stored on walk in freezer on floor. Corrected On Site.
- Observed dust build-up above steamers, on fan cover, cookline
- Observed dust build-up on fan cover, ceiling, vegetable walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store scrub brushes, fill bucket
- Critical - Observed improper storage of rat poison. Old shredded packet on ANSUL boxes, cookline Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. vegetable cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46-51F, in vegetable cooler overnight, below tray. Operator voluntarily discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw crabs over hot dogs, cookline double cooler
- Critical - Observed soiled reach-in cooler gaskets. cookline
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- 37-03-1. wall in disrepair, dish
- 48-12-2 No boiler certificates
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6/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler holding PHFs at 38F-56F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below throughout
- Critical - No conspicuously located thermometer in holding unit. drawer cooler, cookline Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed build-up of grease/dust on hood filters
- Critical - Observed buildup of material on soda dispensing nozzles. bar
- Critical - Observed dead roaches on premises. 1 in sanitizer water Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. cookline. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Bartender adding lime to drink.
- Critical - Observed light sandlike debris at bottom of ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 56F, 47F, 46F. Hush puppy mix at 48F. items in cooler overnight per operator. Stop sale for cheese
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash at 77F for 30 minutes per operator with no time or temperature contol. Advised to ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 46F, bottom of small drawer cooler overnight per operator, cookline. other cooler temperatures 40F. Advised to move to another cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over fish, raw shrimp over raw onions, small cookline cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over oysters served raw Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 1 on floor in front of prep table, 1 on floor in front of salad cooler, 1 on salad cooler cutting board.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 400ppm quat Corrected On Site.
- Observed wall in disrepair, dish area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/27/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. outdoor bar. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. indoor bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed food debris accumulated under shelving, walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 44F, crab cake and soup at 45F in walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over lettuce, reach in cooler
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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8/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Vegetable cooler holding PHFs at 52-59F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. drawer cooler unable to maintain 41 or below. iced items at 39-62F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Handwashing cleanser lacking at handwashing lavatory, handwash sign, cookline
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed handwash aids at a non-handwash sink. at mopsink, paper towels, soap, handwash sign.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store scrubbie, plates, cookline.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp at 55F, crab at 55F, cheese at 59F, scallops at 52F in vegetable cooler since 8/22/11 per operator . see stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in drawer cooler aat 39-62F, iced improperly overnight. see stop sale
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/23/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 02-19-1 No tag on fresh shellfish.4/26/11 advised that tag needs to remain with oyster's on cookline.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food in oyster's.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine/quat.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles/small Bar.
- Violation: 23-03-1 Observed build-up of grease on hood filters.
- Violation: 29-17-1 Waste line missing at soda gun holster/small bar.
- Violation: 37-03-1 Observed wall in disrepair By dish machine.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers by walkin.
- Critical - Violation: 45-12-2 Observed trouble/alarm light/silence lighted on fire alarm control panel. For reporting purposes only.
- Critical - Violation: 46-02-2 Observed 4 hasp and locks on 4 walkin coolers . For reporting purposes only. 4/26/11 locks removed.
- Critical - Violation: 46-02-2 Observed lock on exit door and hasp on door to small bar.. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured/water heater room.
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4/26/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured/water heater room.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./server cooler.
- Critical - Hand wash sink lacking proper hand drying provisions/small bar.
- Handsink at small bar not daining properly.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In use ice buckets stored on floor.
- Lights missing the proper shield, sleeve coatings or covers by walkin.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine/quat.
- Critical - No conspicuously located thermometer in holding unit/servers standup reachin.
- Critical - No conspicuously located thermometer in reachin /by oyster's station. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees by walkins.
- Critical - No handwashing sign provided at a handsink used by food employees/bar.
- Critical - No handwashing sign provided at a handsink used by food employees/small bar.
- Critical - No oyster warning sign with required language provided.
- Critical - No tag on fresh shellfish.
- Critical - Observed 4 hasp and locks on 4 walkin coolers . For reporting purposes only.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles/main bar.
- Critical - Observed buildup of slime on soda dispensing nozzles/small Bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Changing gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee scratch his clothing failed to change gloves and wash hands.
- Observed floor area(s) covered with standing water by dishmachine.
- Critical - Observed food being cooled by nonapproved method/Large pans with covers.
- Critical - Observed food/scallops stored in undrained ice/cook line.
- Observed gaskets with slimy/mold-like build-up/all reachin on cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food in oyster's.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue by oyster's station.
- Critical - Observed lock on exit door and hasp on door to small bar.. For reporting purposes only.
- Observed soda gun holster with accumulated slime/debris/main bar.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed trouble/alarm light/silence lighted on fire alarm control panel. For reporting purposes only.
- Observed utensils stored in crevices between equipment/cookline.
- Observed wall in disrepair By dish machine.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Vacuum breaker mising at hose bibb by dishmachine.
- Waste line missing at soda gun holster/small bar.
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4/25/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Preparation area.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor. Walk in cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cook line.
- Critical - Observed pesticide-emitting strip present in food prep area. Corrected On Site.
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3/3/2011 | Complaint Full | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Shelves rusted in dry storage.
- Lights missing the proper shield, sleeve coatings or covers. Preparation area.
- Critical. Observed pesticide-emitting strip present in food prep area.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime on soda dispensing nozzles. Bar.
- Critical. Observed handwash sink used for purposes other than handwashing. Utensils in handwashing sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar.
- Critical. Observed pesticide-emitting strip present in food prep area. Corrected On Site.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, fish, 44-45F, walk-in cooler. Advised.
- Ice scoops not stored in a clean, protected location.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Critical. Observed soiled reach-in cooler gaskets- reach-in drawers.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzle behind bar.
- Critical. Vacuum breaker mising at hose bibb in warewashing area.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Rust build-up on shelves in walk-in cooler.
- Critical. Observed soiled reach-in cooler gaskets- reach in drawers at steam line.
- Critical. Observed light buildup of slime in soda dispensing nozzles at bar.
- Light in keg cooler missing the proper shield.
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9/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed accumulation of debris on warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets- reach-in drawers.
- Critical. Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed live flies in storage area.
- Critical. Observed padlocks and hasps on storage and walk-in cooler doors. For reporting purposes only.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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