- Basic - Equipment in poor repair.Cooler underneath grill raw chicken, raw beef 44°f. Cooler had an ambient air temperature of 44°f. Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: operator placed ice on products to maintain proper temperature.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit under batter station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooler underneath grill raw chicken, raw beef 44°f. Cooler had an ambient air temperature of 44°f. Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: operator placed ice on products to maintain proper temperature. Product second time temped 42°f. **Corrected On-Site**
- 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 in bar area. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar and dish machine area
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave at the cook line burnt inside. Manager on duty informed new one ordered.
- Basic - Leaking pipe at plumbing fixture. Hand sink at the dish machine area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- High Priority - Toxic substance/chemical improperly stored. Cleaning solutions at the bar **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Pizza machine in the rear food prep area.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Water turned off at the hand sink at the dish machine area due to plumbing leak. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. Hand-sink water turned off due to plumbing leak at the dish area. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter behind the steamer.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels not removed from the clean food containers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons / forks at the Waite area not stored inverted. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs used for raw animal foods stored in the same container used for ready to eat foods **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Rear food prep area.
- Basic - Leaking pipe at plumbing fixture. Plumbing leak at the and sink at the area.
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink at the cook line not maintained clean.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on the line switching into clean gloves with cooked / raw / clean utensils, not going to the hand sink first. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Acrylic butter 68° on the line. Removed to the freezer, new batch came to the line at 40°. Rice 46°/cooked chicken 50° rear prep cooler. General manager voluntarily discarded the product. **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee at the Waite area at the dining area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Had sink at the cook line **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and chicken in the rear reach in cooler not dated, cooked 9/5/13 am.
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9/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at the prep cooler in the rear kitchen area.
- Basic - Employee personal items stored in or above a food preparation area. Employee purses store at the bar area. **Corrected On-Site**
- Basic - Equipment in poor repair. Exposed foam inside the lid of the large ice machine
- Basic - Food storage container/container lid cracked or broken. Chopping knife in the knife rack with point broken off. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Waite area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the cooking area in water at 83? **Corrected On-Site**
- Basic - Interior/ exterior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. All the hand sinks at the prep/cooking areas leaking.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the trash can very soiled.
- Basic - Working containers of food removed from original container not identified by common name. Corn meal container. **Corrected On-Site**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish 137? from grill. Returned to grill cooked to 156?. No parasite destruction in place for undercooked fish. Manager informed fish is served fully cooked . **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken 163? removed from the grill. Returned to grill finished coking at 176? **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation areas.
- Intermediate - Encrusted, soiled material on the scale.
- Intermediate - Handwash sink not accessible for employee use at all times. Ladder blocking the hand sink at the rear prep area. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturerys instructions. Water filters in the steamer. **Corrected On-Site**
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Exposed foam in the ice machine lid.
- Critical - Hand wash sink lacking proper hand drying provisions. Dish washing area. **Corrected On-Site**
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plate
- Observed cutting board grooved/pitted and no longer cleanable. Cookline. **Corrected On-Site**
- Critical - Observed dicer soiled on the storage rack on the rack at prep area.
- Critical - Observed soil residue in storage containers. Bread container. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in freezer **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Oil at cookline. **Corrected On-Site**
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bar area 20ppm-dishwashing machine. Use dishwashing machine in the main kitchen. Corrected On Site.
- Equipment and utensils not properly air-dried. White plastic bus pans at the cookline.
- Equipment or utensils not designed or constructed in a durable manner. Exposed foam inside the lid of the ice machine.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Bar area, dispenser missing. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Soiled wet towels under the cutting boards at the cookline . Corrected On Site.
- Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. Dishwashing machine in kitchen spitting waste water from the front onto the floor. Per General Manager technician was called.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Appetizer plates at the cookline . Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Keep all the handsinks clean.
- Observed build-up of food debris, or dirt on nonfood-contact surface. Inside the knife holder on the wall before the prep cooler-cookline .
- Critical - Observed buildup of slime on soda dispensing nozzles. Waite area.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boar at the prep cooler-cookline .
- Critical - Observed encrusted material on can opener and holder.
- Critical - Observed encrusted, on the knives in the knife holder. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled material on the dicer.
- Critical - Observed encrusted, soiled material on the scale. Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwaves soiled. Cookline.
- Observed nonfood-contact equipment in poor repair. Handsink dispenser at the bar are in disrepair . Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Walk in cooler leaking from the compressor.
- Observed old food stuck to clean dishware/utensils. Old food not removed from the dinner plates at the cookline.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil buildup inside ice bin. Waite area.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Dinner plates at the cookline.
- No copy of latest inspection report.
- Critical - No tag on fresh shellfish. Oyster tags must remain on the containers until the products are finished. Corrected On Site.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler at the rear cookline. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the lid of the ice machine. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knife holder in the rear kitchen.
- Critical - Observed buildup of soiled material the scale at the cookline in the rear.
- Critical - Observed dented/rusted can. Refried beans dented in the seam. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Waitress at the waite area scooping ice from the ice machine.
- Critical - Observed toxic item stored in food preparation area. Bottle of sani-clean solution in salad area. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area, around the three-compartment sink.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. Exposed foam inside the lid of the ice machine.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cutting board at the rear reach in cooler cookline. Repeat Violation. Manager informed me cutting boards were ordered.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Prep areas at the frontline cooking area. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under the cutting boards in the rear cooking area.
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5/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code. Observed employee hand washing monitoring last documented 1/11/11 per establishment procedure.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwashing machine ran 3-times, chlorine 0ppm. DISHWASHING MACHINE MAY NOT BE USED UNTIL REPAIRED. UTILIZE THE 3-COMPARTMENT SINK.
- Critical - Observed accumulation of debris on the clean side of the drainboard.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Waitress handling lemon, ice at the waite area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under the cutting boards in the rear cooking area.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board at the rear reach in cooler cookline. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Prep areas at the frontline cooking area. Repeat Violation.
- Critical - Observed employee improperly washing hands. Hand sanitizer dispenser missing at the waite area.
- Critical - Observed employee improperly washing his hands. Employee did not wash his hands for the required 10 seconds at the handsink next to the ice machine. When the proper hand washing techniques were demonstrated the employee informed me the water was too hot.
- Critical - Observed empolyee wash hands with no hot water. Employee at the rear cookline area.
- Observed equipment in poor repair. Exposed foam inside the lid of the ice machine.
- Critical - Observed food being cooled by nonapproved method. Observed cooked chicken cooled at 12:30pm at 56 degrees tightly tied in portion bags in the reach in cooler at the rear cookline.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed leaking pipe at plumbing fixture. Dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatballs 45 degrees, reach in cooler at the cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Scampi butter 47 degrees, reach in cooler, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 45 degrees, reach in cooler, cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw breaded chicken unbagged in the cookline reach in frezeer over the ice cream.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Styro foam containers on the rack in the dry storage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of chips on the storage rack in the dry storage area uncovered. Corrected On Site.
- Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. Observed remaining portion of roast in hot box at 124/126 degrees.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oyster tags. Corrected On Site. Repeat Violation.
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5/17/2011 | Routine - Food | Warning Issued |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oysters tags.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Clam tags.
- Critical. Working containers of food removed from original container not identified by common name. Cornmeal container on the storage rack before the ice machine. Corrected On Site.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Observed handwashing last monitored at 830am on 12/31 at one handsink and 8pm on 1/2 at another handsink . Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. AOP not updated, dated 9/10-10/10. Corrected On Site. Reviewed AOP dated 10/10-10/11.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. All the cutting boards at the cookline too grooved/pitted.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses at the dishwashing area.
- Observed single-service items stored on floor. Cup lids in the storage area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Regional Manager arrived on property.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dead shellfish and/or shellfish with broken shells. [Mussells in the walk in cooler]. May not be served. Corrected On Site.
- Critical. No tag on fresh shellfish. [Tags removed from the two bags of mussells in the walk in cooler].
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. [Boxes of tomatoes in the walk in cooler over ready to eat foods].
- Critical. Fruits/vegetables not washed prior to preparation. [Waiter cutting the lemons without first washing them].
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Serving utensils at the cookline at 102 degrees]. Corrected On Site.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. [Observed no form of handwashing monitoring in place]. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. [Cutting boards at the cookline too pitted/grooved ].
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [0ppm dishwashing machine ]. ALL WASH, RINSE, SANITIZING MUDT BE PERFORMED AT THE 3-COMPARTMENT SINK UNTIL THE DISHWASHING MACHINE IS REPAIRED.
- Critical. Observed encrusted, soiled material on the onion slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Clean forks at the waite area not stored inverted ].
- Observed moldy ceiling air conditioning vent cover in the dry storage area.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored, labeled and used
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Ice in ice machine facing the dinning area].
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on the lemon cutter.
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7/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Garlic butter at the cookline 86 degrees].
- Critical. Displayed food not properly protected from contamination. [Employee preparing the raw oysters next to the chicken at the prep sink, splashing into each other]. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Ice in ice machine facing the dinning area].
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Employee preparting chicken washed his hands at the three compartment sink].
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.[ Establishment on AOP. This violation must be corrected by : 7/9/09.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Emloyee prepping raw oysters when to the ice machine, picked up ice scoop without first changing his gloves, washing his hands]. This violation must be corrected by : 7/9/09.
- Critical. Observed employee wash hands and did not use the sanitizing solution. Establishment on Alternative Operating Procedure].
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Storage containers under the slicer area].
- Observed insect control device installed over food preparation area. [Before the prep table at the reach in cooler].
- Wet wiping cloth not stored in sanitizing solution between uses. [Prep area in the rear of kitchen].
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Used under the cutting].
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on the lemon cutter.
- Observed clean equipment stored on floor. [Dishwashing machine trays on the ground].
- Observed open dumpster lid.
- Observed dumpster damaged.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed toxic item stored in food preparation area. [Glass cleaner at the waite area].
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Buckets 200ppm]. Corrected On Site.
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7/8/2009 | Routine - Food | Warning Issued |
| No report available. | 1/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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