- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs on faucet at cookline handsink **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish washing area **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler end of cookline- foods removed scheduled follow up service for following morning
- Basic - Food stored in a location that is exposed to splash/dust. Bowl of spice at cookline handsink **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.cookline **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Prep area near office **Corrected On-Site** **Repeat Violation**
- Basic - Waste line missing at soda gun holster. Bar **Corrected On-Site**
- High Priority - 4 Dented cans of artichoke present- segregated for return
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting bread at cookline - washed hands and put gloves on
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Placed in freezer for quick chill **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms - discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over cooked ham, top area of reach in cooler opposite grill **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cookline **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food inside container of yeast **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.expo line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at cookline **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Dish washing area
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf , cookline **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked meats, reach in cooler cookline **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Mens restroom **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mushroom soup, 57° , sauce 51°, onion soup 48° see stop sale
- High Priority - Raw animal food stored over ready-to-eat food.fish over ready to eat **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.on cook line, turned off down below, also not at hand sink at center of cookline **Corrected On-Site**
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.excessive condensation in wine cooler
- Basic - Cleaned and sanitized equipment or utensils not properly stored.dirty knives in with clean
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on cook line **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.upright and reach in on cookline
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.second sink on cookline
- Basic - Shelf under preparation table soiled with food debris.dish storage at end of cook line
- Basic - Waste line missing at soda gun holster.2 at bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.cooked potatos on cookline 3 pans 74°, 109°, 87° moved to working cooler **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. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.melon on expedite 47° will use time as a public health control
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked vegetables mixed 122°, spinach 114° **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.400 ppm quat **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.main hand sink on cook line trash can and make shift table in front of it, cooking utensils in it **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing used as a dump sink at bar
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.manager arrived at 10am **Corrected On-Site**
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6/20/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sugar bin under pizza oven
- Basic - Equipment and utensils not properly air-dried - wet nesting. Across from dishmachine
- Basic - Food storage container/container lid cracked or broken. Sugar bin
- Basic - Food stored in dry storage area not covered. Corn starch
- Basic - In-use tongs stored on oven door handle between uses. Cookline
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dishmachine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler across from pizza oven
- Basic - Wiping cloth sanitizing solution stored on the floor. Wait line
- Basic - Working containers of food removed from original container not identified by common name. Flour under pizza oven
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 47F, cookline, chilled in walk in freezer to 42F **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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter, 49 F, cookline, chilled in walk in freezer to 42F, eggs 50**Corrected On-Site**
- 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. Cut deli meat in walk in cooler
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. in womens bathroom
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. grits in dry storage Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. fish in walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. pot roast in reach in cooler next to class k
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[garnishing drinks at bar, ] Repeat Violation
- Violation: 14-37-1 Observed cutting board grooved/pitted/soiled and no longer cleanable.
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4/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.[at dish surface]
- Critical - Hot water not provided/shut off at employee hand wash sink.[1st hand sink on cookline, shut off below] Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.[hand sink in dishroom, shut off below] Corrected On Site.
- Observed cutting board grooved/pitted/soiled and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[after handling money/cash at bar]
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[garnishing drinks at bar, ] Repeat Violation
- Critical - Observed food with mold-like growth.[peppers in walkin cooler ] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese, quiche, sauce 47 degrees F in walkin cooler ] This violation must be corrected by : 4/18/2012.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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4/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Lighting provided as required. Fixtures shielded
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Employee lockers provided and used, clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Wholesome, sound condition
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10/19/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[on cookline ]
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.[on cookline ] Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.[walkin cooler ] Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.[walkin freezer] Repeat Violation.
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8/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination.[fresh spinach stored under soap dispenser on cookline ] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[at bar]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[on cookline ] Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.[walkin cooler ] Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.[walkin freezer] Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8/9/11.
- Critical - No handwashing sign provided at a handsink used by food employees.[on cookline ] Repeat Violation.
- Critical - No oyster warning sign with required language provided. Corrected On Site.[inspector gave one]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[on cookline ]
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when changing gloves]
- Critical - Observed encrusted, soiled material on slicer.[in guards]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[placind pancake on plate for service] Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor.[walkin freezer] Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands.[strainer in handsink in bar being used as dump sink] Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Observed personal care item stored with food.[linens and bacj pack on food in dry storage ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[egg whites on kitchen counter ] Corrected On Site. less than 1/2 cup thrown away
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[yogurt, sprouts 51-54 degrees in reachin ] Corrected On Site. moved to working cooler and cooled to 41 degrees
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.[shelled eggs and liquid eggs on kitchen counter]
- Observed single-service articles stored without protection from contamination.[unwrapped straws on bar]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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6/7/2011 | Routine - Food | Administrative complaint recommended |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on top of outside ice machine ] Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.[in walkin freezer and cooler ]
- No copy of latest inspection report. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed attached equipment soiled with accumulated dust.[walkin cooler fan covers and ceiling ]
- Critical - Observed container of medicine improperly stored.[top shelf of reachin cooler] Corrected On Site.
- Critical - Observed employee wash hands with no soap.[cook on line in prep sink]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[server garnishing plate with fruit]
- Critical - Observed food stored on floor.[in freezer]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[bean sprouts on ice kitchen counter 54 degrees] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [at buckets]Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Waste line missing at soda gun holster. Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Water source safe, hot and cold under pressure
|
1/22/2011 | Routine - Food | Warning Issued |
- Critical. Shell eggs held in a on counter maintaining an ambient air temperature greater than 45 degrees Fahrenheit.[48 degrees]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[melted butter 77 degrees on counter] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[sausage in kitchen counter 73 degrees] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[cherizo 65 degrees on counter] Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.[ice cream in freezer]
- Observed ice scoop with handle in contact with ice.[at wait station]
- Critical. Observed hand wash sink used for purpose other than washing hands.[used as prep sink]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when changing gloves on cookline ]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[servers/food expediters licking fingers/handling cell phone than serving food without washing hands]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[coffee side of pass through window]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[in kitchen ]
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.[on cookline ]
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[storage shelves in kitchen ]
- Observed build-up of grease on nonfood-contact surface.[on hood filters]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[utensils in soiled pitchers]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[soil and water in bottom of storage container]
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.[utensils mixed handles/mouth ]
- Observed single-service articles stored without protection from contamination.[unwrapped straws on bar]
- Critical. Establishment drainage system not designed and installed properly.[condensation build up in keg cooler]
- Critical. No handwashing sign provided at a handsink used by food employees.[on cookline ]
- Critical. Hand wash sink lacking proper hand drying provisions.[on cookline ]
- Critical. Handwashing cleanser lacking at handwashing lavatory.[on cookline ]
- No copy of latest inspection report.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
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5/26/2010 | 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.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Displayed food not properly protected from contamination. waffle mix
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over vegetables
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed single-service articles improperly stored. to go cartons not inverted
- Waste line missing at soda gun holster. bar area
- Critical. Observed unlabeled spray bottle.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. steak over vegetables Corrected On Site.
- Critical. Observed food stored on floor. in walk in cooler Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Call Back - Complied |
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