- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the bar hand wash sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at 200 ppm chlorine , corrective action had operator add water and retest.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no shell tags being maintained . **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed a cutting board in front of the hand wash sink across from the dish machine **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the kitchen area.
- Intermediate - No soap provided at handwash sink. No soap at the hand wash sink in the kitchen area. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed case of lettuce on floor in walk in cooler.
- Basic - Food stored outside. Observed walnuts outside on ice machine , there is a overhang, they had been there for ten minutes , corrective action had them brought inside .
- Intermediate - Employee used handwash sink as a dump sink. Observed server dump tea in hand wash sink at bar area .
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2012 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored. observed dry wiping cloth used to wipe counters, utensils, plates etc. not stored in sanitizer between use
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed salad station reachin cooler with ambient air temperature at 49 degrees f.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair and begin food without washing hands. also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands
- Critical - Observed handwash sink used for purposes other than handwashing. observed rag in hand sink off cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 50 degrees f in reachin cooler with ambient air temperature at 41 degrees f. observed chicken salad at 62 degrees f and pasta at 52 degrees f in reachin cooler with ambient air temperature at 49 degrees f. observed melon at 56 degrees f in walk in cooler with ambient air temperature at 41 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above cooked chicken in reachin cooler across from stove
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed rice at 120 degrees f under top of steam table
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10/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk in cooler with ambient air temperature at 53 degrees f. also obsereved salad station reachin cooler with ambient air temperature 50 degrees f. This violation must be corrected by : 04 17 2012 .
- Critical - No handwashing sign provided at a handsink used by food employees. in restrooms.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open glass sitting above clean drink glasses.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and directly put on a new pair of gloves without washing hands.
- Critical - Observed food stored on floor. observed potatoes and carrots in buckets of water on floor
- Critical - Observed handwash sink used for purposes other than handwashing. observed brown food sauce in hand sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. obsereved raw ground beef in walk in cooler at 53 degrees f with ambient air temperature at 53 degrees f . also observed chicken salad at 70 degrees f and hard boiled eggs at 59 degrees f in salad station reachin cooler with ambient air temperature at 50 degrees f.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution in bucket off cookline with 200+ppm.
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4/16/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, bar
- Critical - Handwashing cleanser lacking at handwashing lavatory, bar
- Critical - Hotel and Restaurant license not properly displayed.
- 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. Must fax cards within 3 business days.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Observed open cups by clean glasses. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ceasar salad at 48F, reach in cooler by walk in cooler. Corrected On Site. Dressing discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw rabbit over vegetable can and cream corn. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked pork not dated (made 2 days ago). Also parship in container not dated (3 days ago).
- Critical - Working containers of food removed from original container not identified by common name. Observed multiple unidentified containers in walk in (parship, pork, onion soup, sauces). Must label all containers with common name and date.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 50F, by dry storage.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, must manually wash, rinse and sanitize.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, by preparation table, handsink. Corrected On Site.
- Critical - Observed food stored on floor. Observed box of potatoes and bags of carrots.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk at 53F and goat cheese at 47F, reach in cooler by dry storage.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed small reach in cooler at 45F, in corner by walk in cooler.
- 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. Pro This violation must be corrected by : 03/24/2011.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting pieces of cooked chicken with bare hands. Corrected On Site. Chicken salad discarded. Observed employee touching bread with bare hands. Corrected On Site. Bread discarded.
- Critical - Observed cheese with mold-like growth. Observed shredded mozzarella cheese with dark mold-like growth in reach in cooler by back door.
- Observed ice scoop with handle in contact with ice, cooler in kitchen and bucket by back door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed caesar salad dressing at 50F in reach in cooler, also anchovies in same unit at 45F.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken over uncovered tray with raw fish.
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1/26/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in big white tubs in back storage area.
- Critical. Observed food stored on floor. walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. bulk white powders in white tubs in back storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in back prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar dispenser not working.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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11/20/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. between equipment
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ice scoop, outside
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over prep
- Critical. Hotel and Restaurant license not properly displayed.
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11/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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