- Basic - Stored food not covered in walk-in cooler ........cooked pork, beans, curry sauce , beef stock . **Corrected On-Site**
- 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.......200 + in bar . Operator will use kitchen dishwashing machine . Corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles......bar . Clean the nozzles . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink......ice dumped in handwashing sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink....bar. **Corrected On-Site**
- Intermediate - Soda gun soiled.....bar. **Corrected On-Site**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic n butter 61° by panini . Time marked on it. Beans 55° in reach in cooler ,kitchen. Cut lettuce 45° in lettuce krysper . Rice 48° in reach in cooler . Operator discarded it. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Handwash sink used for purposes other than handwashing......food evidence ( rice, chick pease) in handwashing sink, kitchen.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - 04-01-4 Observed: Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler . Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Basic - Observed: Basic - Equipment in poor repair........reach in cooler by the panini and reach in drawer cross from stove in cook line incapable maintaining potentially hazardous food at 41 or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning** 7/25/13: no food in top cooler and spinach 54° in reach in drawer. Spinach moved to another acceptable cooler.
- Basic - Observed: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.......cook line. **Corrected On-Site**
- High Priority - Observed: 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.....10 ppm **Corrected On-Site** **Warning**
- High Priority - Observed: High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......rice , beans, shrimp, shrimp fritter , scollaps , chicken, chicken wings, calamari 47 to 50 in flip top reach in cooler by the Penneni grill in cook line . Ice down on food . Rice 55 in reach in drawer cross from stove in cook line. Voluntarily discarded. WALK IN COOLER: sausage, sauce, ham, cheese 47, empanada 46sour cream 48, soup 55. Food moved to walk in freezer **Warning** **Corrected On-Site** **Repeat Violation* *7/25/13 : no food in walk in cooler. AC request for previous repeat violation.
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking ........ Butter . **Corrected On-Site** **Warning**
- High Priority - Observed: High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking.... Raw chicken behind to the onion salsa in top reach in cooler in Cooke line. **Corrected On-Site** **Warning**
- High Priority - Observed: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw mussales above rice , cook line. **Corrected On-Site** **Warning**
- High Priority - Observed: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers......raw chicken above raw sea food and sausages, cook line. **Corrected On-Site** **Warning**
- High Priority - Observed: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.....employee cleaned handwashing sink with gloves then cutting garlic with out wash hand and changed gloves. **Warning**
- Intermediate - Observed: Intermediate - Employee used handwash sink as a dump sink.......some food evidence in handwashing sink , cook line. **Corrected On-Site** **Warning**
- Intermediate - Observed: Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.......prep.area and dishwashing area. **Corrected On-Site** **Warning**
- Intermediate - Observed: Intermediate - Handwash sink used for purposes other than handwashing......spoon in handwashing sink, cook line. **Corrected On-Site** **Warning**
- Intermediate - Observed: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food......provided to operator time as a public health control form. **Warning**
- Intermediate - Observed: Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.....dishwashing area. **Warning**
- Intermediate - Observed: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......rice, sauces, cooked vegetable . **Warning**
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7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair........reach in cooler by the panini and reach in drawer cross from stove in cook line incapable maintaining potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.......cook line. **Corrected On-Site** **Warning**
- 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.....10 ppm **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......rice , beans, shrimp, shrimp fritter , scollaps , chicken, chicken wings, calamari 47° to 50° in flip top reach in cooler by the Penneni grill in cook line . Ice down on food . Rice 55° in reach in drawer cross from stove in cook line. Voluntarily discarded . WALK IN COOLER: sausage, sauce, ham, cheese 47°, empanada 46°sour cream 48°, soup 55°. Food moved to walk in freezer **Warning** **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking ........ Butter . **Corrected On-Site** **Warning**
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking.... Raw chicken behind to the onion salsa in top reach in cooler in Cooke line. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw mussales above rice , cook line. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers......raw chicken above raw sea food and sausages, cook line. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.....employee cleaned handwashing sink with gloves then cutting garlic with out wash hand and changed gloves. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler . Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Employee used handwash sink as a dump sink.......some food evidence in handwashing sink , cook line. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.......prep.area and dishwashing area. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......spoon in handwashing sink, cook line. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food......provided to operator time as a public health control form. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.....dishwashing area. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......rice, sauces, cooked vegetable . **Warning**
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7/24/2013 | Routine - Food | Warning Issued |
| No report available. | 2/4/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/26/2012 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. --- large space or missing filter on cook line.
- Critical - Observed handwash sink used for purposes other than handwashing. --- dishmachine area, used to store utensils/containers
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- cooked rice on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- foods out of temperature as noted on page 1. --- Repeat Violation. --- Repeat Violation. --- Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. --- octopus in 3 Compartment sink of water. --- Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cooked black beans. --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, raw salmon, cooked chicken, cooked potatoes, cooked carrots and vegetables, cooked black beans. --- Corrected On Site.
- Observed utensils stored in crevices between equipment. --- knives at cocktail bar.
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7/11/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding units. --- throughout restaurant. ---Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Repeat Violation. --- Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. --- in kitchen on prep table beef thawing in plastic containers.
- Critical - Observed the accumulation of dead insects, other pests, in control devices. --- ceiling lights in dry storeroom
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.--- cook line employee changing gloves without washing hands.
- Observed garbage on the ground and/or pad around dumpster.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. --- thawing shrimp and octopus in standing water. Corrected On Site.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler drawers, DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNIT REPAIRED.
- Critical - Hand sink missing in food preparation room or area. Handsink missing from soda station. MUST REPLACED This violation must be corrected by : 4/1/11.
- Critical - Handwashing cleanser lacking at handwashing lavatory at bar. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Storeroom
- Critical - No handwashing sign provided at a handsink used by food employees. Cook's line.
- 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. Not all employees trained. This violation must be corrected by : 4/1/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Dumping drinks behind bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Shrimp behind salmon in fliptop reachin cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See stop sale list.
- Critical - Observed unlabeled spray bottle. Window cleaner
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and cooke ground beef in the walkin cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/28/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. clear with blue lids
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage at 46f and chicken at 47f in cookline reachin cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in bar ice bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops on cookline
- Observed ice scoop with handle in contact with ice.
- Observed gaskets/seals on cold holding unit in poor repair. cookline
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/3/11.
- 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. This violation must be corrected by : 1/3/11.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. ice machine Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine area handwash sink Corrected On Site.
- Critical. Observed expired Food Manager Certification. Mario and Roberto
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Warning Issued |
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