- Basic - Case/container/bag of food stored on floor in walk-in freezer. Repeat violation from 5/14/14 and 5/15/14. **Admin Complaint** **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch and bracelet.
- Basic - Single-service items stored on floor. Dry storage room. Repeat violation from 5/14/14 and 5/15/14. **Admin Complaint** **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes holding at 46°F. in upright prep cooler. Repeat violation from 5/14/14. **Admin Complaint** **Repeat Violation**
- 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. Employee slicing ham and cheese with bare hands. Repeat violation from 5/14/14. **Admin Complaint** **Repeat Violation**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Operator states that raw shell eggs are used to make Caesar dressing. Repeat violation from 12/12/13. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw seafood and chicken over sandwiches.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs stored over olives. Repeat violation from 5/14/14. **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside hose.
- 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.
- Intermediate - Reach-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. Upright prep cooler holding at 46°F. Repeat violation from 5/14/14. **Admin Complaint** **Repeat Violation**
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11/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving under grill. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
- Basic - Hood soiled with accumulated grease and dust. **Warning**
- Basic - Single-service items stored on floor. Dry storage room. **Warning**
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5/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving under grill. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Hood soiled with accumulated grease and dust. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour and breadcrumbs on cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at soup and dessert stations. **Warning**
- Basic - Single-service items stored on floor. Dry storage room. **Warning**
- Basic - Walk-in cooler floor soiled. Outside walk in. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken and seafood holding at 47°F. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes holding at 46°F. in upright prep cooler. **Warning**
- High Priority - Dented cans present. Garbanzos in dry storage room. **Corrected On-Site** **Warning**
- 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. Employee handling cut melon with bare hands. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw seafood stored over cooked duck rolls in make station cooler on cookline. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood stored over butter. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw pork stored on same tray as raw ground beef in outside walk in cooler. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Ice cream freezer. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 5 employees engaged in food preparation. **Warning**
- Intermediate - Reach-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. Prep area upright cooler holding at 46°F. **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. Cooked meats, vegetables, pastas and gravies in walk in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- 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. Holding at 47°F. **Warning**
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5/14/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Cloth towel in direct contact with cut lettuce in grill station cooler. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cookline. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline.
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or b'arnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Operator states that raw shell eggs used in Caesar dressing.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over dairy in cookline cooler. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Grease and debris accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Operator making caesar dressing with raw shell eggs.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Silicone spray stored above slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pastas, vegetables, sauces in cookline walk in cooler.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. walk in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs and seafood stored over vegetables in walk in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws used for drinks touched with bare hands
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sauces, soups, rice and vegetables in walk in cooler-kitchen.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of residue in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. on lettuce. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. sanitizer in middle sink at bar. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler and freezer, and dry storage room
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws used for drinks touched with bare hands.
- Critical - Observed unlabeled spray bottle. cleaner in dining area
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler holding at 45 degrees F.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Observed food stored on floor. walk in cooler and freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood holding at 45 degrees F. in cookline cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
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12/22/2011 | 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. employee cutting cooked bacon with bare hands. Corrected On Site. gloves utilized
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed watches, braclets, and multiple rings. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler and freezer
- Critical - Observed raw animal food stored over ready-to-eat food. eggs in kitchen walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. seafood over vegetables in walk in cooler
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit. raw beef stored with raw pork in outside walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor. walkin freezer
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. kitchen
- Observed utensils stored in crevices between equipment. knives on cookline
- Critical. Observed toxic item stored in food preparation area. slicer
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10/28/2010 | 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. deli meats in walkin cooler
- Critical. Observed raw animal food stored over ready-to-eat food. cookline cooler, walkin cooler and true unit cooler
- Critical. Observed food stored on floor. walkin coolers and walkin freezer
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. in kitchen
- Critical. Hot water not provided/shut off at employee hand wash sink. bar
- Critical. No handwashing sign provided at a handsink used by food employees. cookline
- Observed personal item stored with food. purses in prep area
- Critical. Observed unlabeled spray bottle. dish area
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressing phf @ 47f, cole slaw 47f and cut melons 47f
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressi mayo based 54f in ice bath
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true glass bx
- Critical. No conspicuously located thermometer in holding unit. l box on line
- Critical. Observed food stored on floor.walkin freezer
- Observed employee with no hair restraint.
- Equipment and utensils not properly air-dried.
- Critical. Observed unlabeled spray bottle.
- Critical. No list of certified food service managers available at the establishment.
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11/12/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
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