- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Missing drain plug at dumpster.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(chicken)
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Waste line missing at soda gun holster.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( chili) @ 119°f **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
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3/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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 - Handwash sink used for purposes other than handwashing. Food
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving storing clean plates, bowls and pans
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door
- Basic - Case of single-service articles stored on floor in dry storage area. Cups
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sweet potato **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. Spatula
- Basic - Employee eating while preparing food. While portioning tortilla chips on prep line **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.at hand sink located at end of cook line
- Basic - Lights in food preparation, food storage or warewashing area missing theat prep table by DM proper shield, sleeve coatings or covers.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer. Ice cream **Corrected On-Site**
- Basic - Utensils in poor condition. Bowl **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Around 3 CS
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of 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. Portioning tortillas - no gloves. Product was voluntarily discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 56 f, raw chicken at 47 f, pork at 47 f, boiled eggs at 66 f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked rib **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.at reach in cooler
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hand washing
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside hot holding unit at end of cook line
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Blender
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink.
- 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. Reach in cooler underneath grill unable to maintain temp. Cooked pork at 47 f, raw chicken at 47 f. Peron in charge transfer product to freezer for rapid cooling then product is going to be transfer to another unit. Reach in cooler at both end of cook line not working properly- cooked rice at 60 f, fish at 60 f Service company was called to fix reach in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
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2/22/2013 | Routine - Food | Warning Issued |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical - Toxic items properly stored
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Cross-connection, back siphonage, backflow
- Critical - Employee hygiene
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Sanitization-concentration and/or temperature
- Thermometers provided and conspicuously placed
- Wholesome, sound condition
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9/20/2012 | Routine - Food | Call Back - Complied |
- CO2 TANK NOT SECURED BY BACK DOOR.
- DUMPSTER LID OPEN.
- Critical - ENCRUSTED SOIL/GREASE ON CUTTING BOARDS, SOILED CAN OPENER, SOILED SLICER.
- FOOD NOT COVERED AT WALK IN FREEZER (SEAFOOD). RAW CHICKEN STRIPS OVER BREADED CHICKEN STRIPS.
- GAP ON FILTERS BY COOKLINE.
- NO DATE MARKING OF OPENED COMMERCIALLY PROCESSED PRODUCTS. (HAM, CHEESE).
- NO DATE MARKING OF PREPARE PRODUCTS MADE 24 HOURS OR MORE (CHILI).
- Critical - NO HANDWASH WITH GLOVE CHANGE.
- Critical - OBSERVED DISHMACHINE AT IMPROPER SANITIZING SOLUTION (CHLORINE 100 PM COS).
- Critical - OBSERVED HANDWASHING SIGN MISSING AT BOTH HOSTESS STATIONS.
- OBSERVED POTENTIALLY HAZARDOUS PRODUCT NOT MAINTAINING TEMP AT REACH IN COOLER (HARD BOILED EGGS AT 53 DEGREES FAHRENHEIT, COOKED RICE 49 DEGREES, LOBSTER AT 50 DEGREES).
- OYSTER TAGS NOT DATED WHEN USED UP.
- REACH IN COOLERS, BOTH ENDS OF COOKLINE, NOT ABLE TO MAINTAIN TEMP AT 41 DEGREES FAHRENHEIT.
- SANITIZER IMPROPER AT WIPING CLOTH BUCKET.
- SANITIZER IMPROPER, NOT AT MINIMUM.
- THERMOMETER MISSING AT REACH IN COOLER BY END OF COOKLINE.
- Critical - TOXIC SUBSTANCE (BLEACH) STORED NEXT TO FOOD.
- Critical - VACUUM BREAKER MISSING AT HOSE BIBB.
- WET MOP NOT HUNG TO DRY.
- WET NESTING ON POTS AND STORING CLEAN UTENSILS WITH HANDLES DOWN (SPOON, FORKS).
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9/11/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry at 60 degrees farenheit
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item improperly stored.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Plumbing system in disrepair. HAND SINK AT BAR AREA CLOGGED
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.stop sale
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad prep
- Critical. Observed uncovered food in holding unit/dry storage area.freezers Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.salad prep cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.forks inverted
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEING prepared on site Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW PIG OVER BEER Corrected On Site.
- Critical. Observed food stored on floor. WALKING FREEZER Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 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. Corrected On Site.
- Observed equipment in poor repair. SIDE DOOR FROM WALK IN COOLER STAYS OPEN
- Critical. Observed soiled reach-in cooler gaskets. BY THE OFFICE
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
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3/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.dishmachine hose Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee improperly dry hands. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/3/2008 | Routine - Food | Warning Issued |
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