- 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 employee cutting up basil with bare hands for an oil based spread **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food stored in ice used for drinks. Observed two drink bottles stored in drink ice at bar voluntarily discarded **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By WIC **Repeat Violation**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM 0 ppm chlorine operator primed machine 50 ppm chlorine **Repeat Violation** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken behind washed produce and raw fish behind butter with possible contamination from drippings when food is pulled out in RIC across from cookline **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment receives fresh clams, no shell stock tags **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash by DM missing hot water handle **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By DM **Corrected On-Site** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By WIC **Warning**
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11/1/2013 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to bag of carrots in WIC **Corrected On-Site**
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Behind the bar
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tray of osso buco in walk in coller made yesterday at 6pm at 48?F
- 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 sever handle salad bare handed at server station **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed rolled eggplant at 48?F and cheese at 53?F in reach in cooler with ambient air temp at 39?F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed pasta at 70?F off cookline
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - DISH UNIT 3 RUNS 0-30 PPM
- Critical - STEM THERMOMETER NOT PROPERLY SCALED 0 - 220 F
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only. new wing
- Critical - No handwashing sign provided at a handsink used by food employees. new bar sink
- Observed utensils in poor condition.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- 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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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 60 ppm 3rd run
- Critical - Exit signs not properly illuminated. For reporting purposes only. front door Corrected On Site.
- No plan review submitted and renovations in progress. still under construction renovations update plans
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. by kitchen
- Critical - Stem type thermometer not within the intended measuring range of use.
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10/27/2011 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed dumpster overflowing garbage.
- Critical - Observed encrusted material on can opener.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauces
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked eggplant
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Vacuum breaker mising at hose bibb. waste sink
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12/13/2010 | 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.
- Critical. Equipment in chilled room not cleaned often enough.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Outer openings not protected with self-closing doors. rear
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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