- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility has 150+ seats over # on license. Provided operator with seating evaluation form.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of chest freezer in disrepair/has exposed insulation.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Outside lid of chest freezer.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Corn **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Turned off hand wash water without paper towel. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Egg wash over salsa **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container with water. **Corrected On-Site**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw shell eggs over produce **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New menus due to arrive within 30days with the proper indications
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6/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Employee washed hands with no soap. Washed hands with hand sanitizer.
- High Priority - Food container stored in ice used for drinks. Bar drinks stored in ice. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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3/18/2013 | Complaint Full | 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, tape wrapped around chef knife handle.
- Critical - Observed a covered beverage container on a food preparation table or over/next to clean equipment/utensils,drink cup on cook line cutting board. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, thin plastic cutting boards on cook line.
- Observed employee with no hair restraint, chef with loose unrestrained hair. Corrected On Site.
- Observed ice scoop with handle in contact with ice, bin at the bar. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover, shelf under grill.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust or dirt on nonfood-contact surface, portable fan in the kitchen.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, open container of raw chicken siting behind open container of celery sticks in the top section of cook line make unit allowing for potential cross contamination while chicken is being dispensed from unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cook line utensils stored in 92 degrees F standing water on the cook line.
- Critical - Observed raw animal food stored over ready-to-eat food, box of raw chicken wings sitting on top of open containers of cut vegetables in the kitchen. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, black cocktail straws in caddies on bar are exposed to potential customer cross contamination.
- Wet wiping cloth not stored in sanitizing solution between uses, stored on cutting board and hanging on edge of sanitizer bucket out of the sanitizer water.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Equipment and utensils not properly air-dried./cambro's
- Equipment or utensils not designed or constructed in a durable manner./several cracked and broken cambros
- Critical - Handwashing cleanser lacking at employee handwashing sink bar or cooks line
- Critical - No conspicuously located thermometer in holding unit./cookks line
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves./server does prep items
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./lemons bar area educated Corrected On Site.
- Observed cooks line cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method./improper utilizing water bath for products waite station/homade dressings Corrected On Site.
- Observed gaskets with heavy slimy/mold-like build-up./bar area
- Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Observed personal care item stored with food./tooth brush and toothpaste
- Critical - Observed raw animal food stored over cooked food./whole shell eggs over cole slaw,dressings tall reach in cooler Corrected On Site.
- Observed reach-in cooler on cooks line gasket torn/in disrepair. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
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10/14/2011 | Routine - Food | Administrative complaint recommended |
- 14-37-1-the cutting boards on cooks line were heavily grooved and no longer easily cleanable
- 15-32-1-the reach in cooler on the cooks line was torn and in disrepair
- 20A-10-1-the dishmachine chlorine sanitizer was not at the proper minimum strength (o-ppm)
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10/14/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, machine tested 3 times st 0 ppm. Must discontinue use of machine forbsanitizing and manually sanitize until machine can be repaired. Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, pan of brownies stored on wire rack directly next to cookline handwash sink.
- Critical - Handwash sink not accessible for employee use at all times, cookline handwash sink blocked by a wire rack and a garbage can.
- Critical - Handwash sink not accessible for employee use at all times, establishment has installed a counter that flips down iver the bar area handwash sink- counter must be removed so that handwash sink is accessible at all times.
- Critical - No thermometer provided to measure temperature of food product.
- Observed all cutting board's on cookline heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with no hair restraint, cook with loose unrestrained hair. Corrected On Site.
- Critical - Observed food stored on floor, bag of carrots in the kitchen.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer for wiping cloths, chlorine test kit provided for quaternary ammonnia sanitizer. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water, shrimp in bucket of standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, plastic pan of raw hamburger stored over letuce and cut onions in the cookline reach in cooler. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, cookline. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, unwrapped straws and straw-like stirrer sticks in caddie on bar where customers can potentially cross contaminate.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, tested at 0 ppm. Corrected On Site, retested at 200 ppm.
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4/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical. No tag on fresh shellfish, clams and mussells. Observed tags are kept in envelope, tags must be kept with fresh shellfish until last one sold then maintained for 90 days after that.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook put gloves on without washing hands first. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board's grooved/pitted and no longer cleanable, cookline.
- Observed reach-in cooler and freezer gaske'st torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, machine tested 3 times at 0 ppm. Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw hamburger over prepped cherisio sausage. Raw clams over cheese and sauces. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 10-12 cracked clear cambro style containers holding foods at cookline.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses-several cloths found throughout bar.
- Critical. Hot water not provided/shut off at employee hand wash sink-all hand wash sinks throughout facility. Manager states Water Heater not functioning-as of this AM.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name-tall clear cambro on floor by stove.
- Critical. Observed food stored on floor-clear cambro on floor under hand wash sink at cookline.
- Critical. Observed cloth used as a food-contact surface-towel on cutting board on cookline. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-bowl in clear cambro.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-bar scoop at bar stored on towel.
- Observed employee with no hair restraint-kitchen staff/cook.
- Critical. Handwash sink not accessible for employee use at all times-trash cans in front of bar sink and shelving in front of wait station sink.
- Critical. No handwashing sign provided at a handsink used by food employees-bar sink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed-test strips read approx 300+.
- Critical. Pesticide use not in accordance with manufacturer's directions. 2 cans of OFF Brand pesticide on bar. Outdoor facility...
- Observed unnecessary persons in the food preparation, food storage, or warewashing area-food service rep walked in and scooped ice and helped himself to soda gun/drink.
- Critical. Hotel and Restaurant license not properly displayed-Division of Hotels and Restaurants as well as Alcohol License. Manager went to find licenses x 2.
- No Heimlich maneuver sign posted. Repeat Violation.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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