- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Most coolers
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Non-pitting surface rust on food-contact equipment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Kitchen area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Drawers not cooling properly. Service called
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Utility lines exposed Downstairs **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburgers and fish less than 2 hours in broken unit. Moved to a working unit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Ceviche
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RI freezer
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Ceviche. See stop sale.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Downstairs
- Intermediate - Hot/cold water not provided/shut off at employee handwash sink. Installation in process, hand sink in downstairs prep area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Refrigerated drawers not 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. Service called
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use ice scoop stored on soiled surface between uses. Outside ice machine
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knife inside RI cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Downstairs
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Oil/garlic stop sale
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Downstairs
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Downstairs at prep area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-25-1 Observed packaged food not labeled as specified by law. CEVICHE
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9/26/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed grease accumulated under cooking equipment. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed packaged food not labeled as specified by law. CEVICHE
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
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7/24/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed food stored on floor.WI FREEZER. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods (SEAFOOD OVER BEEF) Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ICE ADDED Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ALL FOOD REMOVED FROM EQUIPMENT
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor. WALK IN COOLER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF AND SHRIMP Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. IN STORAGE AREA DOWNSTAIRS DUE TO CONSTRUCTION ACCORDING TO MANAGER.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. ON BREAKFAST MENU
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.prep table
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep table Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. 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.ceviche Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink.downstairs .
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.downstairs
- Critical. Hand wash sink lacking proper hand drying provisions.downstairs
- Critical. Handwashing cleanser lacking at handwashing lavatory.downstairs
- Observed wall soiled with accumulated food debris.walkin
- Observed attached equipment soiled with accumulated grease.fryer cabinet
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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9/29/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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