- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on shelf in dishwasher area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour in prep area. **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Utensils not fully submerge in dipper well water, food residue on the utensils. **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. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour and semolina in prep area **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, garlic pesto, cut lettuce, sliced cheese, mozzarella at the front line open top coolers at 48-52°f. Corrective action taken iced down. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink at bar. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In men's room, women's room and family room. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwasher area. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler 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. Open top reach in coolers at the front line. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Intermediate - Soda gun soiled at bar. **Corrected On-Site** **Warning**
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09/09/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable on the cook's line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Line pans on a storage rack near the dish machine.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Live, small flying insects in both wait staff service areas and at the bar service area.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives in cook line
- Basic - Cutting board has cut marks and is no longer cleanable. In front line and in prep area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Old labels stuck to food containers after cleaning. In dish storage area
- Basic - Wiping cloth sanitizing solution stored on the floor. Next to brick oven in front line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat found over 400 ppm in 3 compartment sink. Added water and rechecked found in 200 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - No heat strips to check final rinse temperature in dish machine
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to dish area
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By clean dishes at bar
- Basic - Food contaminated by unsanitized equipment. Salad mixing bowls sitting in cut salads, **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. 0ppm chlorine bar glasswasher
- High Priority - Food stored in ice used for drinks. Wine bottles in drink ice, **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at bar, **Repeat Violation**
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7/5/2013 | Complaint Full | 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 cooked pasta, **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutters in water, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes being portioned, corrective action taken moved to RIC
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Ground beef over pork, **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at bar
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Ceiling tile missing. kitchen.
- Basic - Observed: Covered waste receptacle not provided in women's bathroom. employee restroom.
- Basic - Observed: Ice scoop handle in contact with ice. ice machine/kitchen. COS.
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. all
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. frontline. COS.
- Intermediate - Observed: No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three compartment sink/warewashing machine.
- Intermediate - Observed: No soap provided at handwash sink. employee restroom.
- Basic - Observed: Storage of tools on shelf above or with clean equipment and utensils. Kitchen/contruction materials.
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2/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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