- No Violations Were Observed
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11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Observed cooked bacon with a wiping towel under it. **Warning**
- 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. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food in the reach in cooler across from the stove top has a temperature range of 46°F to 49°F. **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. Observed cooler across from the eight burner stove top has a ambient temperature 47°F, Range of TCS foods from 46°F to 49°F , corrective action food moved to another cooler . **Warning**
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at the dish area, corrective action had operator separate and dry correctly .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed thawing at room temperature of plantains , Educated that they can not be thawed at room temperature . **Corrected On-Site**
- Basic - Single-service articles not stored at least 6 inches above the floor. Observed single service to go soup cups on shelf two inches off the floor in the dry storage shed outside.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed scrub in the hand wash sink by the outside patio.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over dressing in walk in, **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. Observed reach in cooler across from 2 bay sink, ambient temperature of 51°, corrective action had food moved to the Walk in food had been there less then two hours. **Warning**
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed black beans on floor in cooler . **Corrected On-Site**
- 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. Observed cup on prep area in kitchen line. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Observed dented cans , discarded by operator. **Corrected On-Site**
- 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. Observed cook cutting raw tomatoes for burger prep.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed black beans at 117°, corrective action reheated to 165° on stove,
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 bay sink at bar area at 150 ppm chlorine.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of potatoes on floor. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes and crab salad at 47? F in RIC by back door moved to working RIC . **Corrected On-Site**
- 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. Black beans 52? F walk-in. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar soda nozzles **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. On chalk board menu. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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5/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal food containers stacked and stored while still wet
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employees remove gloves put on new pairs and directlynbegin food prep without washing hands
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in reach in cooler drawers under fryer
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee use sanitizer wipes to clean hands then put on gloves and begin food prep
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.no one on cook line or kitchen has thermometer available
- Intermediate - No soap provided at handwash sink. Observed no soap at hand sink behind the bar
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed salad station/server station reachin cooler with ambient air temperature at 50 degrees f. observed reach in cooler next to steamer with ambient air temperature at 50 degrees f. observed reach in cooler across from steamer with ambient air temperature at 50 degrees f. This violation must be corrected by : 07-19 2012 .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. observed scoop in crab salad with handle in salad.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then begin food prep without washing hands.
- Critical - Observed food stored in ice used for drinks. observed bottles of winebstored in drink ice behind the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cole slaw at 59 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed lobster at 47 degrees f in reachin cooler with ambient air temperature at 35 degrees f. observed shredded cheese at 47 degrees f, pasta at 55 degrees f and raw muscles at 47 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed chicken at 49 degrees f, bleu cheese at 52 degrees f and shrimp at 47 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed raw chicken at 58 degrees f in reachin cooler with ambient air temperature at 41 degrees f. observed crab salad at 51 degrees f in counter top cold holdin unit at 53 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above potatoes in reach in cooler across from soup pot.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed quat sanitizer in 3 compartment sink at 0ppm.
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7/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. obsereved chlorine sanitizer solution in 3 compartment sink at 0ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler across from flat top grill and stove top at 54 degrees f. also obsereved sliding drawer reachin cooler under grill at 50 degrees f. This violation must be corrected by : 04-03-2012 .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. obsereved chlorine sanitizer solution in dishmachine at 0ppm.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle ready to eat oranges barehanded. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed melon at 54 degrees f ambient air temperature at 40 degrees f. obsereved cole slaw at 74 degrees f ambient air temperature at 54 degrees f in reachin cooler across from flat top grill. obsereved raw hamburger at 54 degrees f ambient air temperature at 50 degrees f in reachin cooler drawers under grill.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. obsereved raw beef stored behind raw fish in sliding drawer reachin cooler under grill.
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4/2/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cook line reach in cooler across from steamer at ambient temperature of 49 degrees. Corrected On Site. technician on site fixing unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed drink on shelf above cutting board with carrots
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed prep line employee remove gloves but not wash hands before grabbing new gloves.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw fish with gloved hand then continue to handle reach in cooler handles without washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cook line employee use same spatula to handle both undercooked beef and to plate fully cooked beef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked shrimp at cook line reach in cooler across from steamer at 49 degrees. observed potato salad at 62 degrees in non-working toppings cooler across from office on expo line. Corrected On Site. iced down
- Critical - Observed toxic item stored by food. observed stainless steel polish and butane fuel stored above potatos on storage rack inbetween two walk in coolers
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 3 (15L) containers of bean soup at 53F, also 2 containers of clam chowder at 51F, walk in cooler. Corrected On Site. Food items discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water glass left in walk in cooler.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw burger and then bread without changing gloves and washing hands in between.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two large containers of bean soup in walk in cooler at 50F, made yesterday. Also lobster sauce at 68F, in walk in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Need to manually wash, rinse and sanitized all utensils and equipment.
- Critical - Hand wash sink lacking proper hand drying provisions. bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed handle in bread crumbs.
- Critical - Observed employee eating in a food preparation or other restricted area. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Observed 5 white bins in dry storage not properly labeled with content.
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. cookline.
- Critical. Observed raw animal food stored over ready-to-eat food. raw oysters over cooked chicken.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop and knife on cookline.
- Critical. Observed employee eating in a food preparation or other restricted area. eating fries on cookline by fan.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. prepline by fan.
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. wash sanitize rinse at bar 3sink, must wash rinse and sanitize to allow sanitizer to work
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. several varieties of seafood
- Critical. Observed uncovered food in holding unit/dry storage area. soups sauces wic
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. or signage, cook line
- Critical. Observed incorrect information on Hotel and Restaurant license. 176 seats
- Critical. Employees not informed of acceptable sanitary practices. changing gloves proper thawing
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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