- Basic - Accumulation of food debris/soil residue on handwash sink. Bar.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Bar.
- Basic - Accumulation of food debris/soil residue on soap dispenser. Bar.
- Basic - Attached equipment soiled with accumulated dust. Chains coming down from ceiling in cookline area dusty.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food in contact with a surface that was not cleaned and sanitized before use. Can of soda stored directly on top of cooked pasta at cookline flip top cooler.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop stored on top of soiled ice machine.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour container in prep area. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in front line area not properly inverted.
- Basic - Straws provided for customers not individually wrapped or in an approved dispenser. Unwrapped straws at bar top. **Repeat Violation**
- Basic - Utensils in poor condition. Can opener stand rusted. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Salt, flour, panko and bread crumb containers in prep area. **Repeat Violation**
- 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. While peeling potatoes for later use. Gloves worn. **Corrected On-Site** **Repeat Violation**
- High Priority - Presence of insects, rodents, or other pests. Live ants observed on wall near slicer.
- High Priority - Toxic substance/chemical stored by or with food. Freezer cleaner stored next to Panko in prep area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Clams/mussels tag removed from original container prior to container being emptied. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone stored with clean utensils in shelving near 3 compartment sink in prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Water and debris accumulation on floor by ice machine area outside.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour container in prep area.
- Basic - Nonfood-contact equipment in poor repair. Can opener stand rusted.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in servers station.
- Basic - Soda gun holster with accumulated slime/debris. A bar.
- Basic - Soiled reach-in cooler gaskets. At 4 door True Refrigerator near kitchen entry way.
- Basic - Straws stored on bar top not individually wrapped or in an approved dispenser.
- Basic - Working container of food not labeled in English. Bread crumbs container.
- 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. While cutting lettuce for later use. Gloves worn. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh garlic and oil Between 56° F and 72° F in servers station. Added ice to food level. Must discard within 4 hours from leaving temperature control. Corrective action taken.
- Intermediate - Clams and mussels tags not marked with last date served.
- Intermediate - Clams/mussels tag removed from original container prior to container being emptied.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink outside heavily soiled unable to see drain.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Cooked peppers on floor at walkin cooler. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. At ladies restroom nearest to managers office.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of prep table. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of soiled ice machine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. A cookline. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout container in servers station not properly inverted.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of walkin cooler soiled.
- Basic - Soiled reach-in cooler gaskets. A TRAULSEN cooler and True refrigerator at cookline.
- Basic - Utensils in poor condition. Can opener and stand with rust like build up.
- Basic - Wall in disrepair. Missing tile on wall by 3 compartment sink. Wall not smooth and easy cleanable.
- Basic - Wall soiled with accumulated food debris. By slicer .
- Basic - Working containers of food removed from original container not identified by common name. Panko container and sugar container in prep area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta held over night at 49° F at Traulsen dessert storage cooler. Voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw pork over cooked pepper at walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork stored behind cooked potatoes at cold holding drawer where drippings may cause cross contamination issues. **Corrected On-Site**
- High Priority - Small flying insects in dishwashing area.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tags observed on containers of mussels and clams at cookline cold holding drawers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup at walkin cooler and open packages of deli meats at True refrigerator .
- Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees, waitstation.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, veal over oranges in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food, eggs over mozzarella in reach in cooler.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, waitstation.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Fagor reach in cooler, cookline, Ambient air temperature 45 degrees. This violation must be corrected by : 11/07/12.
- Critical - No tag on fresh shellfish.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage, to go bags storing meatballs in reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, garlic and oil 63 degrees. Corrective Action Taken, employee time marked will be discarded at 3:00 pm.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, marscopone and housemade mayo 44 degrees. Corrective Action Taken, moved to working cooler.
- Observed utensils stored in crevices between equipment, knives at bar. Corrected On Site.
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9/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 06/04/2012.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 06/04/12.
- Critical - Observed food stored in ice used for drinks, wine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked sausage on cookline. 41 degrees on bottom 63 degrees on top. Corrected On Site. Employee iced down. 41 degrees at end of inspection.
- Critical - Observed potentially hazardous food thawed in standing water, shrimp and calamari. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw veal over mushroom's in reach in cooler drawer. Corrected On Site.
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4/4/2012 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Informed operater he has 60 days from date of hire to provide employee training.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw pork in reach in freezer. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb, hose outside.
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12/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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