- No Violations Were Observed
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08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.....underneath cooking equipment . **Warning**
- Basic - Nonfood-contact equipment in poor repair......glass door reach in cooler , ambient temperature 47° . Walk in cooler , ambient temperature 48° . Must not have stored any potentially hazardous / time temperature control food until maintain proper temperature at 41° or below. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.....by the stem container. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....pork fat 53°, vegetable ,mushroom , dill sauce 49° in glass door reach in cooler . Food being more than 4 hours . Stop sale issued . Sate chicken, pasta, stuffing, lamb sank, butter 50° in walk in cooler . Food being held more than 4 hours . Stop sale issued. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.....2 live roaches by the freezer in storage room. Operator killed them. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse..... **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen **Corrected On-Site** **Warning**
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Plumbing system in disrepair.......handwashing sink.
- Basic - Stored food not covered in walk-in cooler......sauce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........single service butter 73° not under temperature control in front counter . Operator discarded butter. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing......carrot sliced in handwashing sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........sauce, feta cheese in walk in cooler.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoon, forks.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lenten soup 51° , white sauce 57° (at 3:05 pm)in walk in cooler was cooked yesterday. Take temperature reading again at 3:43 pm was same temperature reading as before. Stop sale issue. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......Lenten soup 51°, white sauce 57° in walk in cooler. Stop sale issue. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.......white sauce, Lenten soup in walk in cooler.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Along walls AND under equipment AND shelving in Kitchen and Dry Storage Areas.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. ... Flour/breading sifters in stainless 1/2 pan which is "inset"inside a slim-Jim waste bin.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... In kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. ... Raw shrimp being thawed in standing water at room temperature.
- Exit door locked. For reporting purposes only. ... Rear hallway locked with deadbolt at 24" above floor.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual Warewashing of small and large utensils and pots and pans taking place without sanitizer step. No Sanitizer being used. Tested at 0 PPM FOR BOTH Chlorine and Quaternary.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. ... Uncertain of manual Warewashing procedures.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- on cook liine. --- Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or between equipment/walls. --- beneath electric slicer.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. --- open beverage above RTE foods in reach in cooler
- Observed ice scoop with handle in contact with ice. --- ice machine at cocktail bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in bain marie opposite cook li e
- Observed wall soiled with accumulated black debris in dishwashing area.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM. --- Repeat Violation.
- Observed food debris accumulated on kitchen floor. --- in kitchen, around parimeter and under equipment, fixtures, and shelving.
- Critical - Observed food stored on floor. --- shrimp and taliibut thawing in pans on floor.
- Critical - Observed potentially hazardous food thawed in standing water. --- raw shrimp and talapia thawing in standing water.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- pots/pans/platters -kitchenshelving
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- ran machine two cycles. tested at 0 ppm both times. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed attached equipment soiled with accumulated dust/grease. --- hood filters.
- Critical - Observed encrusted, soiled material on slicer.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Observed personal care item stored with food/food contact surfaces. --- cell phone on cutting board of cook line prep table
- Critical - Observed potentially hazardous food thawed in standing water. --- raw shrimp
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- sliced cheeses
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, peeled onions; can of crushed tomatoes.
- Observed wall in disrepair. --- rear hallway
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- cooked breaded veal and chicken
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8/1/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walkin cooler. Repeat Violation. This violation must be corrected by : 4/19/11.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler. This violation must be corrected by : 4/19/11. Repeat Violation.
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination, flour and rice.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage in kitchen.
- Critical - Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting boards.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, reachin cooler.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions in kitchen.
- Violation: 36-12-1 Floors not constructed easily cleanable in dishwashing area.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris in kitchen.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust, hood filters.
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4/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler. This violation must be corrected by : 4/19/11. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm when tested. Corrected On Site.
- Floors not constructed easily cleanable in dishwashing area.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink in restrooms.
- Observed attached equipment soiled with accumulated dust, hood filters.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting boards.
- Observed gaskets with slimy/mold-like build-up, reachin cooler.
- Observed nonfood-grade containers used for food storage in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walkin cooler. Repeat Violation. This violation must be corrected by : 4/19/11.
- Critical - Observed torn packages/bags of food exposing the contents to contamination, flour and rice.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris in kitchen.
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4/19/2011 | Routine - Food | Warning Issued |
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
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1/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce and soup in walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup at 55f and sauce at 58f in walkin cooler This violation must be corrected by : 12/2/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler This violation must be corrected by : 12/2/10.
- Observed employee with no hair restraint.
- Observed wall soiled with accumulated food debris.
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces-
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Glutten
- Critical. Observed raw animal food stored over cooked food. Raw chicken over cooked pasta in large reach in cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed gaskets/seals on cold holding unit in poor repair.Large reach in cooler
- Observed utensils in poor condition.
- Observed nonfood-grade containers used for food storage. Sanitizer buckets used for storage of sauces .
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface. Walk icooler shelves
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulatedunder shelves and equipments floor.
- Observed unnecessary items on the premise. y storage
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6/10/2010 | 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. cooked meat in walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lambshank at 49f in walkin cooler, turkey at 49f in wic Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. wood table at cookline
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Floors not maintained smooth and durable. under dishmachine
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
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