- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. AHI CARPACCIO .
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BOLOGNESE SAUCE .( 47F) DONE 48 HRS AGO.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. VERTICAL REACH COOLER IN FRONT OF PRODUCE WALK IN COOLER.
- Observed ice scoop (METAL GLASS (SHAKER) with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BUTTER AND BASKETTS.
- Critical. Equipment food-contact surfaces and utensils not sanitized. BAR AREA.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. BAR AREA. ZERO READING. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. BAR AREA.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda spray gun dispensing nozzles. BAR AREA.
- Critical. Observed glass racks encrusted with grease and/or soil deposits.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING BLENDERS.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical. Observed small flying insects in bar area.
- Floors not maintained smooth and durable.KITCHEN AREAS.
- Floors not constructed easily cleanable.KITCHEN AREAS.
- Observed floor area(s) covered with standing water. KITCHEN AREAS.
- Observed hole in wall. IN KITCHEN . Repeat Violation.
- Observed fan guards at walk in cooler (PRODUCE) soiled with accumulated dust.
- Observed ceiling soiled with accumulated food debris. BY DISHWASHING AREAS.
- Observed personal care item stored with food.SPRAY BURN MEDICINE WITH SPRAY OILS.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. CHEF PROVIDED WRONG TEST CHEMICAL PAPER.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies
- Floors not maintained smooth and durable.
- Ceiling tile missing.
- Observed hole in wall. by walkin cooler
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- 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. Pro
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12/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Observed clean equipment stored on floor. Corrected On Site. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Ceiling tile missing.
- Observed wall soiled with accumulated black debris in handsink area.
- 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
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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