- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table top left side of grill, removed by chef. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover in walk in cooler has heavily accumulation of dust, also in walk in freezer.
- Basic - Food storage container/container lid cracked or broken. On sliced steak container back of walk in cooler.
- Basic - Old food stuck to clean dishware/utensils. On 2 knives on storage rack hanging above prep table across from office, removed by chef to clean. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers on bottom shelf in left of dry storage area. Also multiple spray bottles hanging above prep table back of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter 60°, herb butter 51° on small prep area next to cook line, recommended placing on Time as a Public Health Control. . **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. Cedar plank salmon over pre portioned blanched vegetables in reach in cooler along prep line, corrected by manager.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Sheet of raw quail over raw salmon in walk in cooler, container of raw steak over box of raw seafood back of walk in cooler on middle shelf.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip did not turn black, manager realized that booster heater was turned off. Turned on booster heater and heat strip turned black. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink end of cook line across from dessert prep area had multiple large pieces of food debris.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Right side of ice machine has small black spots around chute area. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle On chemical storage shelf outside of walk in cooler, manager removed to label.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. On line.
- Basic - Open dumpster lid. Closed. **Corrected On-Site**
- 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 temp machine failed to change strip. Turned on booster heater still not at temperature. Please use three compartment sink for sanitization until fixed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy desserts 50° on line. Discussed time as a public health control. Started 11:30. Discard at 3:30 pm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Near chute.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar and server station. Bar gun cleaned.
- Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Seared beef above cooked mushrooms. Moved beef. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 80° on speed rack at room temp. Cooked one hour before. Corrective action moved to walk-in cooler.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and dishes on dish rack not inverted. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near pizza ovens. Operator replaced cutting board. **Repeat Violation**
- Basic - Missing drain plug at dumpster. Trash dumpster in rear exterior of restaurant .
- Basic - Old food stuck to clean dishware/utensils. Old food on bowls at dish rack. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Seared raw steak over sauces. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of quat sanitizer on prep table at end of cook line closest to office. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not in chronological order. Also not marked with date that last mussel from bag was served.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Near pizza oven
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several Watches
- Basic - Spray bottle containing a food product not labeled. Olive oil on cook line
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of sanitizer next to spray bottle of olive oil on cookline
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pan **Corrected On-Site**
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is offered undercooked could not provide documentation. Facility had Save on Seafood fax letter to confirm salmon is farm raised and pellet fed. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Pitcher on cookline
- Intermediate - Employee used handwash sink as a dump sink. At bar
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handled raw tuna sushi changed gloves Corrected On Site. washed hands new gloves
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. metal bracelet Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE 3 COMPARTMENT SINK FOR SANITIZATION UNTIL SERVICED
- Critical - Working containers of food removed from original container not identified by common name. oil and spray bottles
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed ice scoop with handle in contact with ice. at storage at bar Corrected On Site.
- Observed personal care item stored with food. halls cough drops on prep line Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta cheese, prep table reach in cooler near pizza oven, 56'F
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In bar area.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Coolers at bar.
- Critical - No current boiler certification provided/available. For reporting purposes only. Water heater 130 gallons .
- Critical - No handwashing sign provided at a handsink used by food employees. At handsinks and in restrooms throughout facility.
- Critical - No proof of required employee training program provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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9/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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