- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in freezer floor soiled.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed HWS at bar used as dump sink. **Corrected On-Site** **Repeat Violation**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in back bar not secured. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Observed cloth used to cover cut lettuce in RIC. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in HWS at bar. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Stand up cooler across from three comp sink ambient temp 52° F corrective action taken repair man called
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. observed coleslaw 52° F, cut tomatoes 52° F, sour cream 52° F in stand up cooler across from three comp sink operator moved all TCS foods to working cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and half on Ice at bar 55° F corrective action taken food moved to RIC
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle of wine in hand wash at bar **Corrected On-Site**
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 employee on back prep line handling sliced cheese with bare hands to place in plastic wrap to put back into cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed vegetable soup at 48?f in back prep line reach in cooler closer to handsink.
- High Priority - Raw animal food stored over ready-to-eat food. Observed flat of raw, whole shell eggs stored over lettuce and cheese in back prep line reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken stored over raw beef stored over raw fish in side prep room reach in cooler closest to handsink
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed flat of eggs on back prep line with several broken, empty eggshells placed back in flat with whole, untracked shell eggs.
- 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 back prep line reach in cooler closer to handsink at ambient temperature of 47?f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets of cooked and leftover soups, sauces in walk in cooler.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. cooked chicken observed on cookline grill in water hot held at 120 degrees. Corrected On Site. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed mushroom and cheese sauce at 48 degrees, chicken soup at 47 degrees, and pot pie mix at 61 degrees in back prep line reach-in cooler. operator states all items have been cooling since last night. Corrected On Site. operator voluntarily discarded all items.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table closest to chef's office next to plastic wrap. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty food wares and dishmachine slop sink spray nozzle then directly handle clean plastic food tub without washing hands inbetween tasks.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee dicing celery wearing a watch.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed half and half at 51 degrees and heavy cream at 47 degrees. Corrected On Site. operator boiled off items to use for cooking.
- Critical - Observed raw animal food stored over cooked food. observed raw beef stored over cooked beef in reach-in cooler next to chef's office.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw lamb stored over cheese and raw beef stored over zuchinni in walk-in cooler on speed racks.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw sausage stored over raw fish in reach-in cooler next to chef's office.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. no trash can at either handsink in prep aa room nearest office.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked chicken held at 112 degrees in makeshift steam table at flat grill Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed 0 ppm quat sanitizer in 3 compartment sink. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple soups and sauces leftover from sunday observed in walk-in cooler with no date-marking. also portioned sliced lunchmeats.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw chicken stored over sauce and beef stock in reach-in cooler nearest chef's office. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. upon entry into kitchen observed employee cutting strawberries with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed watches and bracelets on cookline employees engaged in food preparation
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee take off gloves after handling raw chicken then not wash hands before putting on a new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table next to ongoing food prep involving a cutting board
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer buckets at 0ppm
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2010 | 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. asparagus soup in walk in cooler placed in at 4pm yesterday and is now at 54 degrees. Corrected On Site. stop sale
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish and raw shrimp in cookline reach-in cooler nearest 3 sink. raw beef over raw shrimp in reach-in cooler next to Chef's office. raw beef over raw fish in reach-in cooler next to Chef's office.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over soup in reach-in cooler on back prep line near employee washroom
- Critical. Raw animal food not properly separated from ready-to-eat food. raw beef in same tub with sliced lunchmeat in cookline reach-in cooler near 3 sink Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty food wares and sprayer nozzle then handling clean food wares without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before each new pair of gloves Repeat Violation.
- Critical. Cold water not provided/shut off at employee handwash sink. handsink in side prep closest to Chef's office
- Critical. Hot water not provided/shut off at employee hand wash sink. handsink in side prep closest to Chef's office
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook cutting a cucumber with bare hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. need to wash hands before throwing on a new pair of gloves Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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