- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 86° F at bar and at 93° F at men's restroom. **Warning**
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Dead roaches on premises. 1 dead roach by HANDWASH sink in cookline. 15 dead roaches in unused cooler at cookline. Roaches cleaned up. Unused cooler from cookline removed and placed outside. **Corrected On-Site** **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Cookline area. **Warning**
- Basic - Leaking pipe at plumbing fixture. At HANDWASH sink in cookline area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline cooler #C **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Panko and flour bulk containers in dry storage. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese 54° F, salsa 55° F, sliced cheese 52° F, tuna salad 52° F, pasta salad 50° F, macaroni salad 48° F, shrimp 50° F, cooked pasta 50° F all at cookline cooler. Batters under no temperature control at cookline at 64° F and 69° F. Raw chicken with ice bag at cookline at 58° F. Foods must be discarded within 4 hours from leaving temperature control. Time mark. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice at 151° F. Microwaved a second time, temperature at 199° F. **Corrected On-Site** **Warning**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Sterno by skewers in dry storage area. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Bartender unaware of proper use of HANDWASH sink at bar. Stated that the HANDWASH sink at the bar never gets used. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store pans and used as a dump sink at cookline HANDWASH sink. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 86° F at bar and at 93° F at men's restroom. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream chest freezer soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potentially hazardous sauce at cooling at room temperature 79° F. Placed in cooler to rapid cool to 71° F. Corrective action taken. **Warning**
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler under grill at cookline and cooler near beer batter station.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room.
- Basic - Equipment in poor repair. Cookline cooler unable to maintain potentially hazardous foods at 41° F or below. Foods iced down or moved to another working cooler. Manager contacted AC company to fix cooler today. Corrective action taken.
- Basic - Floor area(s) covered with standing water. Near water heater in dishwashing area.
- Basic - Food storage container/container lid cracked or broken. Sugar container lid broken in dry storage room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline coolers.
- Basic - Nonfood-contact equipment in poor repair. Broken door on cookline cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout container lids not properly inverted in dry storage room.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At main bar.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in dry storage. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At 49° F on bowl on top of flip top cooler near steam table. Place in cooler. Must discard food within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50° F, potato salad 48° F, shrimp 51° F, seafood salad 46° F, tuna salad 46° F, pasta salad 47° F, macaroni salad 54° F, crab cakes 51° F all at cookline cooler with broken door near steam table. Foods were iced down or moved to a separate working cooler. Corrective action taken. Sour cream at 48° F and cheese at 61° F at expediters station. Add ice to food level. Corrective action taken. Beer Batter in fish station at 58° F. Added ice to food level. Corrective action taken.. All foods must be discarded within 4 hours from leaving temperature control.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by glass rack in dishwashing area. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 76° F at outside bar , at 68° F at main bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. True freezer at end of cookline. **Repeat Violation**
- Intermediate - No hot running water at three-compartment sink. At 89° F at 3 compartment sink in main bar.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean lids stored in dirty containers. **Corrected On-Site**
- Basic - Equipment in poor repair. Rusted shelving units in dishwashing area, near ice machine and dry storage.
- Basic - Food stored in dry storage area not covered. Peeled onions in dry storage room. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar.
- Basic - Single-service articles not stored inverted or protected from contamination. Not properly inverted at main bar. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash sink exposed to splash. Takeout boxes at outside bar. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Main bar. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cookline cooler. **Corrected On-Site**
- Basic - Utensils in poor condition. Can opener stand rusted.
- Basic - Wall in disrepair. By kitchen entry way.
- Basic - Working containers of food removed from original container not identified by common name. Flour, panko and brown sugar in dry storage room. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. In dry storage room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 68° F at cookline by grill. Additional ice bag added to chicken to cover entire container. Batter at 62° F at cookline. Batter container placed in a larger container and surrounded by ice to food level. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Queso at 47° F in walkin cooler held over night . Voluntarily discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning bottle solution next to juices at main bar. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. Cookline area.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store plastic bottle in dishwashing area. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue. Beer cooler at outside bar
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. True freezer at end of cookline. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rack of ribs in walkin cooler. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Flour container in dry storage. **Corrected On-Site**
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7/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, shelves in dish area.
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2/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, cook line.
- Basic - Equipment in poor repair, shelves in dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, shrimp, beef, tuna, scallops. All food between 46 and 50?
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, 200 ppm.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing, blocked by squirt bottle.
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2/7/2013 | Routine - Food | Warning Issued |
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture, Inside bar handwashing sink.
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8/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. This violation must be corrected by : 09/02/12.
- Critical - Hot water not provided/shut off at employee hand wash sink, inside bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, speed rack in dry storage.
- Observed leaking pipe at plumbing fixture, Inside bar handwashing sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half and half, waitstation.
- Critical - Observed raw animal food stored over ready-to-eat food raw mahi over gumbo. Corrected On Site.
- Critical - Observed soil residue in storage containers, flour.
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8/1/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, middle reach in cooler on cookline. Informed operater no PHF may be placed in cooler until maintaining 41 degrees or below. This violation must be corrected by : 03/05/2012.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, inside bar.
- Critical - Hot water not provided/shut off at employee hand wash sink, outside bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, handles and doors on microwave.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, wasabi.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese, tuna salad and meatballs. Corrected On Site.Management moved to working cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, sugar, taco seasoning.
- Critical - Observed unlabeled spray bottle, disharea.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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1/5/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed equipment in poor repair, reach in cooler shelves.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 07/09/10.
- Critical - Handwashing cleanser lacking at handwashing lavatory, disharea. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, bar. Corrected On Site.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair, reach in cooler shelves.
- Critical - Observed food being cooled by nonapproved method, pans to deep.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese, chicken salad and lobster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, crab cakes,pasta, shrimp, stuffed shrimp and tuna salad. Corrected On Site.Management volutarily discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, spray bottles on cookline.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. 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. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed interior of microwave soiled.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated black debris in dishwashing area.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken over raw seafood in walkin cooler Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. observed raw beef over cooked ribs in walkin 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. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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