- No Violations Were Observed
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5/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Covered Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Make table at entry to kitchen. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable in kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. WIF. **Warning**
- Basic - Plumbing system in disrepair HWS at DM shut off due to cracked drain pipe. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. Chef handled cooked pancakes with bare hands. Chef washed hands and put on gloves. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC opposite cook line open top, Brie 64°F, cut melon 70°F, salmon 45°F, ambient 55°F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheesy grits 101°F, oatmeal 100°F. Chef disposed of. **Corrected On-Site** **Warning**
- Intermediate - Cold holding unit not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. RIC at cook line. Brie 64°F, cut melon 70°F, salmon 45°F, ambient 55°F **Warning**
- Intermediate - Handwash sink at DM not accessible for employee use at all times. Turned off due to broken drain pipe. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer in WCB. **Warning**
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5/5/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers at kitchen prep table: 78°F, 74°F; one container at wait station: 72°F.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Quat at kitchen prep and wait station. Corrected to 200ppm Quat. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen and wait station.
- Basic - Working containers of food removed from original container not identified by common name. Throughout: salt, flour, baking soda. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. After 13hrs: clam chowder 60°F, vegetable soup 59°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. After 13hrs: clam chowder 60°F, vegetable soup 59°F
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In bin of cooked plant food. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Flavored butters on ice at front counter are at 45?F-65?F. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on starch and sugar containers. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. [Multi-tier rack of partially wrapped muffins stored on front counter at entrance to establishment.] Pastry case is on order.
- Critical - No conspicuously located thermometer in holding unit. [Dairy/beer cooler, front line.]
- Critical - No handwashing sign provided at a handsink used by food employees. [Right side near salad prep table] Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Cook cutting straberries with bare hands.] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. [Main prep table]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cookline employees rinsing hands in handsink before continuing tasks. Observed cookline employees wiping hands on cookline towel instead of washing hands. Observed cookline employees wiping sanitary gloved hands on cookline towel rather than removing gloves, washing hands and donning new sanitary gloves.]
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Dish washer using 3 compartment sink for hand washing.]
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Chef, wristwatch] Corrected On Site.
- Critical - Observed food with mold-like growth. [Half onion in plastic wrap in bin on dry storage shelf.] Corrected On Site.
- Observed heavy ice buildup on walk in freezer curtain.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Scoop in container on top of toaster in 128degF water. Toaster heat is not sufficiently heating water to 135degF.] Repeat Violation.
- Observed knives storedin crevice between prep counter and wall behind counter. Corrected On Site.
- Observed nonfood-contact equipment in poor repair [Walk in cooler quick access door to cookline does not close easily or completely, allowing temperature to rise.] Maintenance of door is scheduled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Most foods in walk in cooler at 44degF.]
- Critical - Observed wait staff clean off soiled dishes at dishwash area and return to dining service without washing hands.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Multiple containers of prepared foods from previous day in walk in cooler.]
- Critical - Several containers of prepared salads, soups, sauces in quart containers unlabeled in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. [White containers with powdered/granular contents.]
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [84degwF water in container at cookline prep where in use spoons/spatulas are stored. 110degF water on toaster where butter scoops/spatulas are stored.]
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4/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. [Prep room hand sink.] Corrected On Site.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [One cook, 2 prep employees, 3 servers toasting bread on front line.] Owner, Eric Bein, arrived atbend of inspection.
- Critical - No handwashing sign provided at a handsink used by food employees. [2 cookline hand sinks.] Corrected On Site.
- Critical - No proof of required employee training 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. [Training is scheduled.]
- Observed employee with no hair restraint while cutting produce.
- Critical - Observed encrusted, soiled material on potato cutter at prep table lower shelf. Corrected On Site.
- Critical - Observed food stored on floor. [Box of potatoes stored on dry storage room floor.] Corrected On Site.
- Critical - Observed handwash aids at a non-handwash sink. [Soap at back room prep sink in dispenser on wall.]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [84degwF water in container at cookline prep where in use spoons/spatulas are stored. 110degF water on toaster where butter scoops/spatulas are stored.
- Critical - Observed non-service animals on premises at outdoor dining table where guests are seated. Animal is small dog. Customers had dog out of carrier at table top.
- Critical - Observed raw animal food stored over ready-to-eat food. [Raw brown shell eggs stored on top shelf of walk in cooler above prepared salads and other portioned ready-to-eat foods.] Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Pork from previous day in walk in cooler.] Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in 2 containers. Corrected On Site.
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2/29/2012 | Routine - Food | Warning Issued |
- Drain cover(s) missing at drain in front of dishwash machine
- Critical - Hand wash sink lacking proper hand drying provisions-handsink at cookline handsinks front wait station,restrooms and handsink at dishwash area
- Critical - Handwashing cleanser lacking at handwashing lavatory-cookline handsinks , restroom and front wait station handsinks
- Critical - No conspicuously located thermometer in holding unit at cookline "true" brand
- Critical - No proof of required employee training 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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11/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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