- Basic - Bowl or other container with no handle used to dispense food. In ice in ice machine and ice bin in bar area
- 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. **Repeat Violation**
- Basic - Food stored on floor. Observed boxes of food being store directly on floor in WIC and RIC
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed food in WIC above 43° F Ambient temperature is 37° F by the fans and 40° F by the door Operator had stated that they had a delivery about an hour ago. cheese 44° F, deli meat 44° F, raw chicken 45° F, roasted peppers 44°'F Corrective measures taken WIC door was closed for about half an hour
- High Priority - Dented/rusted cans present.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw chicken over raw beef in RIC under stove
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Observed raw chicken over raw shrimp in WIC
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. In bar area
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In HWS in pizza area
- Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS in kitchen being used prep sink
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** Correct by next unannounced
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning** correct by next unannounced inspection.
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed glass with no handle used to scoop ice at bar **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of coffee with no lid or straw on prep table in cook line **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing on grill was 109° F. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked sausage 49° F, red sauce 48° F, raw chicken 49°F, deli meat 48° F Corrective action taken all TCS food iced down **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- 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 two employees touch ready to eat foods with bare hands. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee washed pot in DM then rinse it off **Warning**
- High Priority - Food stored in ice used for drinks. Voluntarily discarded **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 55° F and raw shrimp 57° F left on prep table for more than two hours during inspection waiting to prepped. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin near service area **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in WIC broken not accurate **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Sink in bar area used as a dump sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. HWS in bar area **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS in kitchen **Warning**
- Intermediate - No soap provided at handwash sink. HWS in kitchen by DM **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Intermediate - Walk-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. Ambient temp of 48° F at 11:40 am and 1:40 ambient temp of 45° F, corrective action taken all TCS food iced down **Warning**
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6/2/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water 120° F **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 49° F, raw calamari 49° F, sausage 49° F in RIC under grill corrective action taken food moved to working unit. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta 53° F in shallow metal container covered in WIC while actively cooling **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. RIC under grill ambient temp 49° F **Warning**
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2/6/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/6/2013 | Routine - Food | Call Back - Complied |
- High Priority - License is expired and is more than 60 after expiration date. Expired 12/1/12. **Admin Complaint**
- 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 lemons not to be heated without gloves. **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. Cooked peppers in walkin still 56?F. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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. Deli cooler at 53?F ambient temp. PHFs were rectory stocked, voluntarily moved to working coolers. **Admin Complaint** **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Next to ice machine, blocked by cooking oil jugs and equipment. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and bar. **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. Cooked veg in walkin. **Corrected On-Site**
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2/22/2013 | Routine - Food | Administrative complaint recommended |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4-drawer cooler at 50F ambient temperature. PHFs voluntarily discarded. Repeat Violation from 6/13/12 inspection. Corrected On Site. Upon stip CB 2/22, deli cooler at 53?F ambient temperature. PHFs inside recently stocked. Moved to working cooler.
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2/22/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4-drawer cooler at 50F ambient temperature. PHFs voluntarily discarded. Repeat Violation from 6/13/12 inspection. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large lidded bucket of chicken stock made yesterday in walkin still at 50F. Voluntarily discarded. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Primed. Now 50ppm.
- Critical - No conspicuously located thermometer in holding unit. No thermometers in any coolets. Repeat Violation.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed container of medicine improperly stored. Bottle of aspirin in cooler drawer with food. Medicinal ointment and bottle of baby powder in cooler with dough. Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food. Burn on upper arm and large scab on elbow, handling dough with uncovered arms. Wounds must be covered with clean bandages or clothing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings, cooked eggplant, breaded chicken, lasagna pieces all above 41F in cooler drawers. Voluntarily discarded. Repeat Violation from 6/13/12 inspection.
- Observed reach-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed utensils stored in crevices between equipment. Repeat Violation. Corrected On Site.
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8/22/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-09-1 No conspicuously located thermometers in holding units, cookline coolers, walkin. Time extension to next unannounced inspection.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. Multiple coolers. Time extension to next unannounced inspection.
- Critical - Violation: 53B-08-1 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. Time extension 60 days.
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6/14/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Both cooler drawer units across from grill and fryers at 46F ambient temperature. This violation must be corrected by : 6/14/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler ambient temperature at 46F. Thermostat on outside of unit showing 50F ambient temperature. This violation must be corrected by : 6/14/12.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Handwash sink not accessible for employee use at all times. Sink next to ice machine holding pot of hardboiled eggs. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory bar handwash sinks. Corrected On Site.
- Critical - No conspicuously located thermometers in holding units, cookline coolers, walkin.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees, bar.
- 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.
- Observed employees with no hair restraint.
- Critical - Observed food stored in ice used for drinks. Juice bottles in bar drink ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Wisk.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foods in walkin all above 41F, including but not limited to cooked pasta, lasagna, cold cuts, chicken wings. This violation must be corrected by : 6/14/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at room temp on pizza line. Portioned lasagna, thawed breaded chicken tenders, breaded raw chicken, shrimp, mussels, cooked pasta, other items all above 41F in both cookline cooler drawers across from grill and fryers. This violation must be corrected by : 6/14/12.
- Observed reach-in cooler gasket torn/in disrepair. Multiple coolers.
- Observed utensils stored in crevices between equipment. Knives. Corrected On Site.
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6/13/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2011 | Routine - Food | Call Back - Complied |
- No plan review submitted and renovations in progress. This violation must be corrected by : 09/12/2011.
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7/12/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Pizza station.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Pans stored in hand sink at pizza station.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over vegetables in reach in cooler.
- Observed utensils stored in crevices between equipment. Knives stored between hand sink and wall.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken stock sitting in corner of stove at 81 F. Stock was made at 12 pm. Corrected On Site. Stock was brought to 165 F and held hot in steam well.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw philly steak stored over cheese and vegetables in reach in cooler on cookline.
- Observed walk in cooler condenser with slimy/mold-like build-up.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. COMPLIED AMBIENT TEMPERATURE AT 37F ALL OTHER VIOLATIONS MUST BE COMPLIED ON NEXT UNANNOUNCED VISIT.
- COMPLIED
- COMPLIED
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at ambient temperature of 79 F. Problem was discovered yesterday and food was discarded. Delivery came at 11 am and placed in working reach in coolers. Others foods in cooler are non potentially hazardous or have been in cooler less than 4 hrs and was transferred to a working reach in cooler. Repair company was called in am-part on order and to be repaired within hours. This violation must be corrected by : 03/12/2010. On 3/12 callback, a technician was called to repair cooler. Ambient temperature at 54 F. Non PHFs are in cooler-time extension given per D. Tartaglione.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood suppression system.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen above cookline and above restrooms.
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3/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lunchmeats at 79 F in walk in cooler, soup at 59 F and cooked sausage at 94 F. Food was moved to working reach in coolers
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at ambient temperature of 79 F. Problem was discovered yesterday and food was discarded. Delivery came at 11 am and placed in working reach in coolers. Others foods in cooler are non potentially hazardous or have been in cooler less than 4 hrs and was transferred to a working reach in cooler. Repair company was called in am-part on order and to be repaired within hours. This violation must be corrected by : 03/12/2010.
- Observed attached equipment soiled with accumulated grease. Hood suppression system.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen above cookline and above restrooms.
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3/11/2010 | Routine - Food | Warning Issued |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on plastic food storage containers.
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10/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in standing water. Raw sausage in 3 compartment sink thawing in standing water. Corrected On Site. Sausage was removed and cooked in oven.
- Critical. Observed raw animal food stored over ready-to-eat food. Whole shell eggs stored over pasta in walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled sandwich with bare hands. Corrected On Site. Gloves now in use. AOP information was given.
- Observed equipment in poor repair. Hinge on reach in cooler door broken.
- Observed build-up of food debris, dust or dirt on plastic food storage containers.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen and pizza station. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Hand wash sink in kitchen.
- 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 : 10/12/2009.
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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/6/2009 | Routine - Food | Warning Issued |
| No report available. | 7/22/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 7/22/2008 | Routine - Food | Admin. Complaint Callback Complied |
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