- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at the rear food prep area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket hanging with the bag in a boxes. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers scooping ice, dressings, cut tomatoes , lettuce at the wait line
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor soiled/has accumulation of debris. Mop sink and electrical room area
- Basic - Food-contact surface not smooth and easily cleanable. Broken chip container lid, rear prep area. Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Old labels stuck to food containers after cleaning. Containers on the rack at the dish machine area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in standing water at the rear prep line. (Two containers of fish, one under running water the other in standing water.) **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use, hanging from cooks pocket **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cooks handling raw meats ( chicken / steak) at the cookline in clean gloves, removing the soiled gloves, placing clean gloves on their hands and continuing to cook. Establishment is on bare hand contact with an alternative operating procedure.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 69° at the cookline (fry area). Sausage 44°/sour cream 44° rear prep cooler. Rechecked sausage 37°/sour cream 43° **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed some servers picking up soiled dishes/utensils from the guests tables, returning to handle clean utensils, scooping ice / handling foods and not washing their hands. Establishment is on an alternative operating procedure for bare hands.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical solutions stored over the clean containers at the wait area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Pizza dough maker.
- Intermediate - Employee with nail polish working with exposed food without wearing intact gloves. Servers must wear an intact gloves when handling foods at the wait area with nail polish or artificial nails.
- Intermediate - Handwash sink used for purposes other than hand washing. Cook line
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on the large ice machine
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line and saut area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Unwashed vegetables stored with ready-to-eat food. In produce cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment. At saut station. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At cook line **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At hose connection that is attached to three compartment sink and hand sink faucet. Hand sink is located in cook line area.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Manager wearing watch while food handling on expo line
- Basic - Old labels stuck to food containers after cleaning. Containers stored in back kitchen
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed outside bar area.
- Basic - Stored food not covered in walk-in freezer. Crab legs stored uncovered.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server placed lemon on cup ,recommend tongs.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork pot stickers 45°f/ 46°f Manager relocate to freezer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Servers area
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lid used for flour container.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fire Suppression system inspected 4/13 has expired Must be checked every 6 months.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Main line all cutting boards
- Basic - Stored food not covered in walk-in cooler. Prime rib
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. chicken breast 44°f, kitchen manager will check temp In 1 hour, recommend ice bath for chicken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
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6/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. Rear prep cooler.
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area.
- Basic - In-use tongs stored on oven door handle between uses.
- 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. Dish machine 0ppm
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on the cook line handled the raw chicken, raw ribs, raw hamburger placing them on the grill, then handled the reach in cooler door, the picked up the clean plates.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic butter 48?. Rear prep cooler. Iced. Rice 60? rear prep cooler, container overloaded.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, had dishwashing machine parts , stored on it, back food preparation area . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, back kitchen .
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit by back kitchen .
- Critical - Observed food stored in undrained ice.
- Critical - Observed food stored on floor, boxes of products under storage rack and by door. Corrected On Site.
- Observed leaking pipe at plumbing fixture, handsink by cooksline .
- Critical - Observed potentially hazardous food thawed at room temperature, crab by back kitchen area.
- Critical - Observed toxic item stored by food, spray bottle with chemical was stored by soda station. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, oil inside spray bottle , cooksline . Corrected On Site.
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9/19/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Observed on fry stations hand sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on top counter located on cooks line. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Around body of soda machine has accumulation located servers area. High top Corrected On Site. Repeat Violation. 11/28/11
- Observed clean utensils/equipment stored in dirty drawers, racks, between equipment/walls. Observed knife stored in holder near three compartment sink.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Brown gravy 125, mash pototoes 112 degrees F Kitchen Manager place product back in steamer. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. refrigeration drawers on main cooks line not working properly, current refrigeration company notify by Manager .Fax copy of invoice to our office.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lids pans cracked throughout kitchen.
- Observed attached equipment soiled with accumulated dust. Air filters on ice machine vety dusty.
- Critical - Observed buildup of slime in the interior of ice machine. pink discoloration on the interior panel and door.
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed servers area, show Manager on duty. Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Main cooks line
- Critical - Observed food stored on floor. bag onion on the floor Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pre cooked chicken 45 degrees F recommend employee not to over stacked pans located top reach in cooler back prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken strips 47 degrees F, raw hamburgers 52 degrees F
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Raw hamburger patties 52 degrees stored in refrigeration drawers.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic containers stored with bread crumbs inside. Corrected On Site.
- Critical - Observed an employee with long fingernails working with exposed food. Observed servers
- Critical - Observed buildup of slime on soda dispensing nozzles. Both soda machine very dirty spoke to Manager DJ concerning servers area
- Observed cutting board grooved/pitted and no longer cleanable. Observed on saute area
- Observed equipment in poor repair. Top panel insulation showing on saute reach in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelet while cooking on main line.
- Observed ice scoop with handle in contact with ice Observed in patio bar Corrected On Site.
- Critical - Observed live flies in kitchen. Observed near red onions located in storage shelve.
- Critical - Reach-in cooler not cleaned prior to accumulation of residue. Observed standing water on bottom saute area.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. boil eggs 46 degrees F located front line cooler.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. green peppers stored above lettuce inside walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed crab legs stored inside walk in freezer. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored on cooks line Corrected On Site.
- Observed ice scoop with handle in contact with ice. Observed behind both bars
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed sever wearing bracelet while handling ice in side station.
- Observed cutting board grooved/pitted and no longer cleanable. Observed hot line Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine company has been notify.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed back prep line stored on cutting board.
- Critical. Observed buildup of slime on soda dispensing nozzles. Observed body of machine in severs side stations.
- Observed wall soiled with accumulated black debris in dishwashing area. Observed caulking around edge of the wall in dishmachine area.
- Light not functioning. Hot water heater room
- Critical. Observed unlabeled spray bottle. Observed in dishmachine area Corrected On Site.
- Wet mop not hung to dry. Observed in hot water heater room
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in walk in cooler.Parsley.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soiled material on diicer in kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees.Bar area.
- Observed floor and wall junctures not coved.Hot water heater room.
- Observed holes in wall.Handwashing sink in cooks' line.
- Observed holes in wall throughout the establishment .
- Critical. Electrical outlet missing cover plate. For reporting purposes only.Back door area.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on drain holes on kitchen floor.
- Observed dust on floor in bar area that is under construction.No construction at the time of the inspection .
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2/11/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Hush puppy flour in storage shelf. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.Oranges,lime in bar area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Glasses in bar area.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Bar area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.Servers' area.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Clean plates not stored inverted or in a protected manner.Plates in bar area.
- Critical. Handwashing cleanser lacking at handwashing soap .Bar area.
- Floors not maintained smooth and durable.Grout is missing in kitchen.
- Observed debris accumulated on walk in cooler floor.Beer cooler.
- Observed holes in wall.Handwashing sink in cooks' line.
- Critical. Sprinkler head spray pattern obstructed. For reporting purposes only.Eighteen inches clearance from the ceiling.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.Beer rack. Corrected On Site.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Administrative complaint recommended |
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