- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Mop sink
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.knife **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Aluminum pans **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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 honeydew melon **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishmachine
- 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. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. DISCARDED
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. SET_UP 3-COMPARTMENT SINK FOR SANITIZING
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. RINSING KNIFE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. WEEKEND
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Corrected On Site. walkin cooler
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. filters
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being soiled-salad prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-23-1 Nonexempt fish (salmon) has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 7-26-10.
- Critical. Violation: 53A-02-1 Certified Food Manager failed to verify employee health, exclusions or restrictions.
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11/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Nonexempt fish (salmon) has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 7-26-10.
- 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.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food (with fresh garlic) prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution (chlorine) used for wiping cloths.
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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