- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of bar frozen drink machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Leather jacket by drink machine in bar
- Basic - Employee with no hair restraint while engaging in food preparation. Food prep by servers without restraint
- Basic - Equipment or utensils not designed or constructed in a durable manner. Shelves by dish area rusting
- Basic - In-use tongs stored on equipment door handle between uses. Tongs in between equip, Ment **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cherry tomatoes over RTE shredded lettuce **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Water draining onto floor surface. Mop sink area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By server area
- Basic - Working containers of food removed from original container not identified by common name. Bins under prep area not labeled **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook did not wash you must have an employee sign about washing hands before donning gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Product on make table egg 61, ham 49, tomatoe 48, COS 36F **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Burgers over shrimp and fish
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom stock dated 2/14/14
- High Priority - Small flying insects in bar area.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hollandaise sauce not marked
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork belly cooked on site portioned and frozen. Date of prep marked but not remaining available shelf life
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer tested reading 22F at calibration **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator in process of retraining to have original certificates
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing wristwatch **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Noted several gaskets torn, operator states replacements have been ordered
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not used with moist food stored in running water. Noted utensils used on regular cookline in running water not 135F. Temped 120 **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water with insufficient water flow.. Noted shrimp and chicken thawing in sink with water hitting sink divider to split flow **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths under clean pans **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. milk at coffee bar 48 product discarded **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Soda gun soiled. **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** CB: still observed
- Intermediate - Cutting board(s) stained/soiled. Cookline **Repeat Violation**
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5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Used to line food containers. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Shelving under cookline prep table
- Basic - Food contaminated by unsanitized equipment. See stop sale. Silver pipe of soda gun resting on top of ice (ice chest used for drink ice) **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler drawers. **Repeat Violation**
- Basic - Paper towel used as liner for food container. Cheese slices - make table
- Basic - Single-service articles not stored inverted or protected from contamination. Stack of food containers not stored inverted - storeroom.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half 46-47° - stored on ice then placed in cooler - less than 4 hours. Butter pats 67°, cream cheese tubs 50° (less than 4 hours - transferred to freezer for rapid chill). Deli: cheese slices 46°, egg 48°, butter 44°, potato 44°, goat cheese 52° Repeat violation but on a different cooler. REPEAT VIOLATIONS ON CRITICAL CONTROLS MAY RESULT IN FUTURE ADMINISTRATIVE ACTION. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Clarified butter, cream sauce, chicken stock - small quantity - held on flat top during evening shift and improperly cooled overnight **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Precooked commercially processed veggie burgers dated 5/18 RIC **Corrected On-Site**
- High Priority - Small flying insects in dishwash area
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Clarified butter, chicken stock, cream sauce - improper cooling **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Cookline **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cream based sauce.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. CONSUMER ADVISORY DOES NOT SPECIFY EGGS AND UNPASTEURIZED SHELL EGGS ARE OFFERED FOR SERVICE ANY STYLE - consumer advisory provided to operator - posted in establishment during inspection. **Corrected On-Site**
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5/29/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic bowls Priority: Basic
- Intermediate - Cutting board(s) stained/soiled. Priority: Intermediate
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1/16/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar **Repeat Violation** Priority: Intermediate
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic bowls Priority: Basic
- Basic - Clean utensils stored between equipment and wall. Knives stored between equipment and cutting boards. Priority: Basic
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham and sausage Priority: Intermediate
- Intermediate - Cutting board(s) stained/soiled. Priority: Intermediate
- 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. Bar - 0ppm **Repeat Violation** Priority: High Priority
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ham and cheese wraps 58-60 degrees F - no cooling observed/drop in temp over 1 hour period. Priority: Intermediate
- 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 mozzarella container **Repeat Violation** Priority: Basic
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza reach in cooler and cookline cooler drawers. Priority: Basic
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline Make table: ham, sausage, sour cream, cheese slices: 51-53 degrees F, Canadian bacon 45 degrees F - RIC below holding at 41 degrees F. Cookline: pancake batter 47 degrees F made day before - kept on ice 2 hours. Cookline make table: boiled egg, blue cheese, potato, cheese slices, grilled onion 51-54 degrees f - 2 hours. Make table foods transferred to c **Warning** Priority: High Priority
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab cake - pasteurized crab from can - no raw ingredients - dated 1/3 **Corrected On-Site** Priority: High Priority
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cheese slices 45 degrees F at time of receiving. Priority: High Priority
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** Priority: High Priority
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150ppn - wing cloth bucket **Repeat Violation** Priority: Basic
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for bar dishmachine. 0ppm.
- Equipment and utensils not properly air-dried. Wet nesting observed. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.
- Critical - Hot water not provided/shut off at employee hand wash sink. Restrooms.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour container. Corrected On Site.
- Observed attached equipment with build up of ice - cafandreezer.
- Critical - Observed buildup of slime on soda dispensing gun at bar.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Corrected On Site.
- Observed in-use utensil stored in standing sanitizer bucket. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Frontline: whoipped cream [ultra pasteurized] 49F, butter pats 44-49F, half and half 49F - 2.5 hours - returned to cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Crab cakes stored over ham - reach in cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Spaghetti dated 9/15. Corrected On Site.
- Observed single-service items stored on floor. Bag of cup lids stored on floor. Corrected On Site.
- Critical - Observed unlabeled spray bottle with orange liquid. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket - at 100ppm. Corrected On Site. Solution discarded.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- BUTTER PATS 54F, ALL PRODUCT LESS THAN 4 HRS. ADVISED TO MOVE TO FREEZER. 2ND TEMPERATURE TAKEN AT 12:15PM. ALL 36-42F.
- Critical - CHEMICAL BOTTLE STORED ON TOP OF DISHMACHINE; STERNO STORED ON TOP SHELF IN DRY FOOD STORAGE AREA - COS FOR BOTH.
- CUTTING BOARD GROOVED AND NO LONGER CLEANABLE.
- Critical - DISHWASHER HANDLED SOILED DISHES, THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS - COS.
- FIXTURE LEAKING IN 3 COMP. SINK.
- SIMPLE SYRUP NOT LABELED - COS.
- Critical - THERMAL STRIP FAILED TO TURN BLACK.
- UTENSILS STORED IN WATER. TEMPERATURE LESS THAN 135F, (109F).
- WALL SOILED WITH BLACK MOLD-LIKE SUBSTANCE IN DISHROOM.
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5/30/2012 | Routine - Food | Not available electronically |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In sugar container.
- Critical - Observed chemical bottle stored by clean equipment. At dish machine area. Corrected On Site. Repeat Violation. Chemical bottle were removed and stored with other chemicals.
- Critical - Observed encrusted material on can opener. Corrected On Site. Can opener was washed, rinsed and sanitized.
- Observed leaking pipe at plumbing fixture. Coming from vacuum breaker attached to dish machine.
- Observed slimy debris accumulated on floor. Under dish machine by drain.
- Critical - Observed unwashed fruits stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Unwashed fruit were moved to bottom shelf.
- Observed wall soiled with accumulated black debris in dishwashing area. Under dish machine.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Clean wiping cloth under cutting board and utensils.
- Critical - Glass machine in bar sanitizer not at proper minimum strength.
- Critical - No thermometer in cold holding unit in Marketplace.
- Observed build-up of dust or dirt on fans guards in walkin cooler.
- Critical - Observed buildup of slime in the interior of ice machine. pink slime on deflector panel. black soil over opening.
- Critical - Observed buildup of slime on soda dispensing nozzle at bar.
- Observed food debris accumulated on bar floor.
- Observed hat, cell phone, cigarettes stored with food in dishwash and clean dish storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pancake batter. Corrected On Site. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hotdogs in reach in cooler not date marked.
- Critical - Observed raw animal food stored over ready-to-eat food. raw hamburger stored over hot dogs.
- Observed residue build-up under soda fountain nozzles.
- Observed soda gun holster in bar with accumulated slime/debrs
- Critical - Observed toxic item stored in food preparation area. Oven cleaner in Marketplace prep area.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Salt and powder sugar located on main cooks line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese 47 degrees F ,squid 47 degrees recommend ice bath. All food product removed place in walk in cooler.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Bag of lettuce /stored with pineapple inside walk in cooler Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Observed in dishmachine area on storage shelve.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Water pressure lacking at fixtures that require the use of water. Observed in bar area
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.prepared melon under dirty vegetables . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.uncooked chicken over lobster bisque at walk in freezer .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.After drinking.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed old labels stuck to food containers after cleaning.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Ice buckets . Corrected On Site.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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