- Basic - Plumbing system in disrepair. Repair the leaking spigot at the three-compartment sink.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet, at the hand-washing sink, behind the bar.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Keep mussel tags in chronological ( date) order.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Keep mussel tags, in chronological order, for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times. Do not block access, to hand-washing sink behind the bar, with rack of glasses. **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. Label repackaged, refrigerated foods with the dates they are originally repackaged.
- Intermediate - Water filter not changed according to manufacturer's instructions. Label the water filter, at the ice machine, with the date it was installed. Filters must be replaced at least once per year.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.
- 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. Provided copy of the "Big Five" handout.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Provided copy of the "Big Five" handout.
- 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. Label the open carton of milk with the date it is originally opened.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plate for customer service.
- Basic - Food-contact surface not smooth and easily cleanable. Paint the bare-wood base of the vegetable chopper.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Remove the black substance, from the walls, in the dish-washing area.
- 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. Label the open carton of heavy cream with the date it is originally opened.
- Intermediate - No soap provided at handwash sink. Provide soap at the kitchen hand-washing sink. **Corrected On-Site**
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- 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. Wash hands, and change disposable-plastic gloves, when handling ready-to-eat foods.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/1/2013 | Routine - Food | Call Back - Complied |
- Observed expired Food Manager Certification. Call 866 372 7233 to schedule an exam to renew Food Manager Certification. This violation must be corrected by : 1/09/2013.
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1/11/2013 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as a cover plate. Do not use cover plates to serve customers. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Do not use the pizza-prep refrigerator for cold holding, until it is repaired to hold foods below 41 F.
- Critical - Observed expired Food Manager Certification. Call 866 372 7233 to schedule an exam to renew Food Manager Certification. This violation must be corrected by : 1/09/2013.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Lazagna, rumbulini, pepperoni, and cold-cut meats, in the pizza-prep refrigerator, register 58 F - 61 F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/9/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the kitchen. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer salt, from its open bag, to a clean, covered container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are repackaged.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Store styrofoam-takeout containers, above the salad-prep refrigerator, inverted. Corrected On Site.
- Observed utensils in poor condition. Discard severely chipped chinaware. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated meats need to be labeled with the date they are rewrapped.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelve in the dry-storage area.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen handwashing sink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the open container of milk with a 7-day-date label.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label open packages, of frozen foods, with the date that they are opened.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label repackaged, refrigerated foods with their common names.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the dry-storage area.
- Plumbing system in disrepair. Repair the leaking hot-water faucet at the kitchen-handwashing sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open containers of heavy cream must be marked with a 7-day-date label. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label the squeeze bottles with the common names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be marked with the common names of their contents.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal the bare-pressboard shelves, in the dry-storage area.
- Critical - Observed packaged food not labeled as specified by law. Label squeeze bottles with the common names of their contents.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Critical - Outer openings not protected with self-closing doors. Install a self-closing device on the rear-kitchen-fire-exit door. Keep rear-kitchen door closed.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open containers, of milk and orange juice, must be marked with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-dare labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage bin of flour with its common name.
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2/2/2011 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated-foid containers must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labeled with the common name of their contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Observwd open bags of pasta and vegetables in the freezer.
- Observed gaskets/seals on cold holding unit in poor repair. Repair thr torn refrigerator door gasket.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-pressboard shelves in the kitchen.
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11/5/2010 | 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./ product in reachin coolers/ main storage
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods./ main reachin cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ ice machine water filter not dated.
- Observed wall soiled with accumulated black debris in dishwashing area.
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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./product in reachin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ product on /meatballs / sauce/ was reheating.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location./ ice scoop for ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Light not functioning./ cookline
- Observed personal care item stored with clean utensils/ top shelf of steamtable./cell phone/ keys.
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1/15/2010 | 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./ lasagna , meats in reachin.
- Critical. Observed cloth used as a food-contact surface./ under cutting board on prep table.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface./ shelf for spices in kitchen next to kitchen door to enter dining area./ crate for storing can goods in outside storage.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ reachin freezer in outside storage / needs a surge protector.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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