- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......butter 64° no under control temperature in cook line . Butter being held less than 4 hours . Time marked on it. Corrective action taken . **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.....raw fish , raw burger above ready to eat hot dog in reach in drawer below grill in kitchen. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers......raw burger above raw shrimp in kitchen . **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.advised to operator use 3 compartment sink to sanitize utensils. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food.......cleanser and polish powder ( not covered) stored with dressing, clean speed pourer in shelf. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times......ice tea brewer front if handwashing sink in side station . **Corrected On-Site**
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......knives, spatula, spoons 71° in cook line **Warning** Call back : knives, spoons, spatula stored in standing water in 73°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....ham, liquid eggs, master butter , goat cheese, butter milk, heavy cream 50°, feta cheese , cut tomato 49° in flip top reach in cooler across from fryer in cook line. Stop sale issue. Butter 62° in cook line no under control temperature . Butter being held less than 4 hours , it moved to walk in cooler . Fish ,chicken 45°, crab cake 47° . Food being held less than 4 hours.drawer was closed properly. Advised operator closed the drawer properly all the time. Corrective action taken. **Repeat Violation** **Warning** Call back : butter 53° in cook line no under control temperature . As per chef butter being held less than 4 hours .time marked on butter. Corrective action taken. cheeses, sauce, French toast mix, egg white ,ham 41° in flip top reach in cooler across from fryer in cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......onion soups in walk in cooler. **Repeat Violation** **Warning** Call back : ready to eat onion soup was cooked 7/13/14 ,not date marked .
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07/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair.....ambient temperature 42°flip top reach in cooler across from fryer in cook line . Must not stored any potentially hazardous fiord until maintain proper temperature at 41° or below. **Repeat Violation** **Warning**
- Basic - Food stored in holding unit not covered.....roast beef in pantry cooler. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......knives, spatula, spoons 71° in cook line **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....ham, liquid eggs, master butter , goat cheese, butter milk, heavy cream 50°, feta cheese , cut tomato 49° in flip top reach in cooler across from fryer in cook line. Stop sale issue. Butter 62° in cook line no under control temperature . Butter being held less than 4 hours , it moved to walk in cooler . Fish ,chicken 45°, crab cake 47° . Food being held less than 4 hours.drawer was closed properly. Advised operator closed the drawer properly all the time. Corrective action taken. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.......liquid raw eggs above ready to eat mayonnaise , butter in reach in cooler , cook line. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Salsa . Operator discarded . **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ....in prep. Sink. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink......by prep.sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......onion soups in walk in cooler. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.....sanitizer spray bottle by prep.sink **Corrected On-Site** **Warning**
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5/13/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment in poor repair.....flip top reach in cooler in cook line. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, cole slow, butter, liquid eggs 45° in flip top reach in cooler in cook line. Some food are ice down , some are moved to walk in cooler. Cream cheese, onion soups butter, 48°, veal, oyster , fish , sauce 45° in walk in cooler. Operator stated that door was open a long for delivery come in . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight......lobster bisque 49° to 52° on the surface at 11:39° am. Take temperature again 12: 19 was same temperature . Stop sale issued. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered ....lobster bisque in walk in cooler .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....wrong date in lobster bisque in walk in cooler.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER ... COOK LINEDRWERS... Chicken Breasts47? TunaSteaks47? GroundBeefPatties47? CrabCakes 46? **Corrective Action Taken**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Cold holding equipment incapable of 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. ... Cook Line Refrigerated Drawers not maintaining proper temperatures.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. --- kitchen.
- Critical - No conspicuously located thermometer in holding unit.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed hand wash sink used for purpose other than washing hands. Dumping ice at the server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clarified butter, Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- two deep fryers located next to and abutting a six burner open gas range
- Critical - Hot water not provided/shut off at employee hand wash sink. --- Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- attempted on 4 separate cycles.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of mold like.
- Critical - Observed live flies in kitchen.
- Critical - Observed soiled reach-in cooler gaskets.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Clean clothes, hair restraints
- Critical. Toxic items properly stored
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lettuce at cookline Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen handwash sink
- Critical. Observed toxic item stored in food preparation area. red sanitizer buckets stored on prep cutting boards
- 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 This violation must be corrected by : 8/22/10.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/06/09.
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3/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/06/09.
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11/5/2009 | Routine - Food | Warning Issued |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Warning Issued |
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