- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Ladle. On buttermilk for dipping raw seafood, mgr lifted ladle and actually got a clean one **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line, mgr turned it faster **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel half out of sanitizer, a little bit of water in sanitizer bucket, front prep area, mgr discarded **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw steak and after that grabbed cheese with same gloves, explained to him, he washed hands and discarded cheese **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 78° fries on fryer basket, corrective action: employee discarded and cook more, 125° baked potatoes in drawer, drawer not at proper temperature, corrective action: employee adjusted thermostat **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at bar opened yesterday at 2 pm, employee got day dot **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 68° grill watermelon (grilled 30 sec on each side) covered with plastic, and 68° grilled corn on the cob (grilled 30 sec to make marks) in bags individually wrapped and in a deep container tightly with others, in wic, corrective action: mg uncovered and placed on tray. No proof of grill watermelon or grilled corn on the cob reaching 41° or below with in 4hrs
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08/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and big bowl, storage shelf **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site**
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer.
- Basic - Floor soiled/has accumulation of debris. by ice machine
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, from last night **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Aujus sauce 100° corrective action: reheated in microwave
- High Priority - Raw animal food stored over cooked food. Raw eggs over cooked mushrooms, upright cooler by cook line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steak over raw bacon **Corrected On-Site** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Drawer cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Jug in it. Bar **Corrected On-Site**
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3/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for prep units **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf
- Basic - Outer openings not protected with self-closing doors. Rear by mop sink
- Basic - Working containers of food removed from original container not identified by common name. Bulk **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 55° cut lettuce on prep unit, corrective action: discarded by mgr
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steak over raw pork **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical shelf **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils/dishware. On table with clean dishes coming out of machine. Degreaser spray. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting on the storage shelf in dish machine area. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the light shield end covers in vegetable walk in cooler. Corrected On Site.
- Observed wall in disrepair. Bottom of doorway between kitchen and storage room.
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9/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in unit under microwaves. Do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below.
- Equipment and utensils not properly air-dried. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. soiled dipper well water
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food with mold-like growth. some strawberries
- Critical - Observed interior of microwave soiled.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. rear exit completely blocked with trash cans
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 57'F, mushrooms 57'F in reach-in on cookline. items moved
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over shrimp, drawer cooler under grill
- Critical - Vacuum breaker mising at hose bibb. in wrong spot. needs to be tetween splitter and hose
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dirty salad bowl sitting on top of salad mix. COS.
- Critical - Employee food in RIC on line w/ restaurant food. COS
- Critical - Plastic cup no handle in crumbles (cheese) on cookline.
- Critical - Rice temped 44-59 in drawer - rotated and iced food will be used by 5 pm.
- Critical - Salt for water softener on floor in back chemical room.
- Critical - Sanitizer high @ bar sink - not even dispensed - discussed packet - has test strips.
- Wet nesting pans on back shelf.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site, breaker was tripped so unit was off.
- Note only : employees hair restraints- wait staff due to salad dressings. Discussed 'food prep employee 'definition with mgr. on duty. Wait staff may prepare drinks with ice and serve plates- other duties make "food prep employee".
- Critical - Observed employee drink in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. see violation #4. PHF discarded by mgr. on duty.
- Critical - Vacuum breaker mising at hose bibb, splitter at mop sink. Repeat Violation.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Critical. Food management certification valid
- Critical. Employee training validation
- Critical. Employee training validation
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7/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed buildup in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed residue build-up on nonfood-contact surface, shelves above cookline. Corrected On Site.
- Observed exterior of kitchen garbage cans with debris build up.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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