- Basic - Floor tiles cracked, broken or in disrepair. Back floor
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Containers with food on the floor.
- Basic - Floor tiles missing. Kitchen areas.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Food not stored at least 6 inches off of the floor.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter container with brush at preparation sink (78°f).
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food stored in ice used for drinks. See stop sale. Water bottles inside drinking ice.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb. Kitchen's hose.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Marking of tag is not consistent. Found tags with no last date marking.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler by back exit.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. On floor inside bus pan.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. At waiters station.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored in a prohibited area. Beer cases stored at restrooms.
- Basic - In-use tongs stored on kitchen water pipe between uses.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Wall in disrepair. Waiter station.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimps stored over Cream brle (container) at reach in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Metal ( Tin) container used to stored bagettes.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food at reach in cooler. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensils.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Inside walking cooler. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 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. Unable to see date marking.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. And at kitchen area.
- Basic - Floor area(s) covered with standing water. Kitchen
- Basic - Food stored in a prohibited area. Beer and wines at women's bathroom.
- Basic - Grease and food debris accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some foods without dates
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.Grout and some tile missing
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Plumbing improperly installed.walking cooler draining into handsink
- 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. Cheeses and hams
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1/8/2013 | Complaint Full | Call Back - Complied |
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.Grout and some tile missing
- Basic - Hole in wall.In wine closet.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Presetting of unwrapped silverware outdoors.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.Salt **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.onion soups from previous day according to manager
- 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.after handling dog bowl and ice
- High Priority - Plumbing improperly installed.walking cooler draining into handsink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.onion soup
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chiken and shrimp
- High Priority - Raw animal food stored over ready-to-eat food.shrimp over ham
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Breaking a box then handle food
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Walking cooler average temperature 53 degrees
- 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. Cheeses and hams
- Intermediate - Slicer blade soiled with old food debris.
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1/4/2013 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed clean equipment stored on floor. Corrected On Site.
- Observed floor area(s) covered with standing water. BACK
- Observed food debris accumulated on kitchen floor. UNDER EQUIPMENT
- Critical - Observed food stored on floor. WI COOLER Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STOP SALE
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed food stored on floor. WI COOLER Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BEEF NEXT TO SEAFOOD
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP TABLE - WILL CALL FOR REPAIR
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT SINK
- Critical - Observed (1) dead roach on premises.(FRONT)
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP DISCARDED Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. in large covered plastic containers
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. onion soup, Mussel stock
- Critical. Observed food stored on floor. bag of mussels in wain
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Critical. Raw animal food not properly separated from ready-to-eat food. walkin & reachins
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.to hold broken soap dispensers
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. one server
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ripped/worn tin foil used as shelf cover.
- Observed residue build-up on nonfood-contact surface.under expresso machine ,under waitstaff sink. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin and prep table.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
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10/2/2009 | Routine - Food | Warning Issued |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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