- 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 - Equipment in poor repair.reach in cooler on the cook line not working properly. Do not store any food inside of the cooler until fixed.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Waste line missing at soda gun holster.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.*sauce 47°F,
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw eggs over vegetables **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment in poor repair. RI cooler door broken.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Walk-in cooler not 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. Service to be called.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. at bar
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions. PREP AREA (BACK)
- Critical - No handwashing sign provided at a handsink used by food employees. PREP AREA (BACK)
- Critical - Observed 4 dead roaches on premises. UPSTAIRS, UNDER STAIRS AT PREP AREA AND AT BAR.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda gun at bar.
- Observed food debris accumulated on corner floor at bar.
- Critical - Observed food stored in ice used for drinks. BOTTLES AT BAR
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES 2nd FLOOR Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. OILS AND WINES
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9/14/2012 | 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. SERVICE WILL BE CALLED
- Lights missing the proper shield, sleeve coatings or covers. 2nd FLOOR STORAGE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP LESS THAN 3 HOURS (ICE ADDED) OTHERS STOP SALE
- Critical - Observed toxic items stored by food.2nd floor Corrected On Site.
- 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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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods (BEEF AND CHICKEN )
- Observed nonfood-contact equipment in poor repair PREP TABLE DOOR BROKEN
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Working containers of food removed from original container not identified by common name.
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8/10/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching bread rolls Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Working containers of food removed from original container not identified by common name.
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4/18/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No Certified Food Manager for establishment.
- 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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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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