- Basic - Hole/gap in ceiling. Cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler: melon 50°, tomato 48°, fresh mozzarella 49°, spinach and spring mix 48°, lettuce 50° - held more than 4 hours - corrected on site (see stop sale). Shrimp 45°, cheese 45°, cabbage 45°, tomato 44°. Cookline prep cooler: spinach dip 45° in the center. **Warning** Callback Inspection: Cookline reach in cooler: whipped cream 48°, cheesecake 46°, fresh mozzarella 44-45°, cut melon 44°, shrimp 39°, spinach 42°, lettuce 42°, cheese 44-45° Cookline prep cooler: spinach dip 41°
- 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. Cookline: internal air temperature 47-50° and foods between 44° and 52°. Callback Inspection: air temperature on center shelf at 50°. TCS foods at middle to bottom of cooler holding at 44-48°. TCS foods stored on top shelves holding at 39-42°
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11/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation. Employee wearing hair restraint improperly - front of head - hair improperly covered. **Corrected On-Site**
- Basic - Hole/gap in ceiling. Cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and flour container on Cookline. Flour container in storage room.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Surface temperature less than 160°
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee's hand touched floor while looking in reach in cooler. Employee then proceeded to handle food without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler: melon 50°, tomato 48°, fresh mozzarella 49°, spinach and spring mix 48°, lettuce 50° - held more than 4 hours - corrected on site (see stop sale). Shrimp 45°, cheese 45°, cabbage 45°, tomato 44°. Cookline prep cooler: spinach dip 45° in the center. **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. See stop sale. Potato and bacon soup 47° in walk in cooler and fettuccini 45° in Cookline reach in cooler - cooked previous night. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg patty 104-128° - held less than 4 hours.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shrimp stored in front of raw burgers - Cookline cooler drawers. **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bolognaise dated 10/22 and cooked shrimp dated 10/2 in Cookline coolers. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: fettuccini, potato and bacon soup. Improper cold holding: melon, tomato, fresh mozzarella, spinach, spring mix, lettuce. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. quaterenary ammonium compund (QAC) over 400ppm
- Intermediate - Encrusted, soiled material on slicer. Back of blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Recommend keeping foods uncovered during the cooling process. Excessive moisture on lid of potato and bacon soup - improperly cooled.
- 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. Cookline: internal air temperature 47-50° and foods between 44° and 52°.
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, plastic cup used to scoop flour, by cooksline
- Basic - Floors not constructed to be easily cleanable, grout missing between tiles and food particles started to accumulate, by cooks line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, , by cooks line.
- Basic - Reach-in cooler gasket torn/in disrepair, and reach in freezer by cooks line.
- Basic - Squeeze bottle containing a food product not labeled, oils and wine by cooks line.
- 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., milk container inside reach in cooler.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling- moderate water drip from AC vent; cookline.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the bar's ice bin.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chicken breast (time/temperature control for safety) 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; operator voluntarily discarded.
- Intermediate - Bar soda gun soiled. **Repeat Violation**
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels provided at bar handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Soda gun soiled- bar. **Repeat Violation**
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar hand wash sinks lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at bar handsink used by food employees. Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed heavy buildup of slime on bar soda dispensing gun.
- Waste line missing at soda gun holster. Repeat Violation. Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed tilapia stored in undrained ice- cook line.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Operator to wash, rinse, and sanitize in triple sink until rinse cycle reaches 180F.
- Waste line missing at soda gun holster- bar.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable- missing tile in bar area.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment- spatula on flat grill. Corrected On Site.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Garbage in receptacles not protected from insects and rodents. Observed missing lid on dumpster.
- Missing drain plug at dumpster.
- Observed attached equipment soiled with accumulated dust. Dusty fan covers. At outside walk in cooler.
- Observed debris accumulated on walk in cooler floor. At outside walk in cooler.
- Observed garbage on the ground around dumpster.
- Critical - Observed unwashed lettuce stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Operrator moved unwashed lettuce to bottom shelf . Repeat Violation.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. No date on sliced cheeses and an open container of heavy cream. At cook line. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored over ready-to-eat food. In walk in cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored over raw seafood. At cook line cooler drawers. Corrected On Site.
- Observed cutting board on make table grooved/pitted and no longer cleanable. Also small green cutting board is not cleanable.
- Critical. Observed accumulation of slime inside warewashing machine.
- Observed moderate build-up of grease on outside of cooking equipment. At cook line.
- Observed build-up of food debris under dishmachine and side of dishmachine.
- Observed inside floor drain with slimy/mold-like build-up. Under dishmachine.
- Observed plastic containers of oil stored on floor. In dry storage room.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, walkin coolers. Corrected On Site.
- Observed single-service items stored on floor,dry storage.
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5/5/2010 | 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,turkey
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw chic over beef and shrimp in the freezer. Corrected On Site.
- 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 cutting board grooved/pitted and no longer cleanable.
- Dishware/utensils not soaked prior to being placed in sink/dishmachine,employee rinsing at handsink .
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination,coffee filters. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Employees have not received training related to their assigned duties,employee unaware proper cold holding temperatures
- 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. Pro Corrected On Site.
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10/13/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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