- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar
- Intermediate - No soap provided at handwash sink.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked onions 105° F and peppers 89° F by cookline corrective action taken food put on grill
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed one flat of eggs at room temp on prep table at room temp with no orders, corrective action taken eggs moved to RIC
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee rinsed utensil in handwash sink. observed employee rinse out blender in hand wash sink at bar
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Reach in cooler in bar area maintaining ambient temperature at 46?F, potentially hazardous foods moved to working cooler. Maintenance contacted for corrective action, **Corrected On-Site**
- 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 with bare hand contact with lemon garnish at bar area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler drawer across from grill at 46F ambient. Corrected On Site. Emptied.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, shrimp, burgers, above 41F in cooler drawer across from grill. Corrected On Site. Voluntarily discarded.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - ICE IN HAND WASHING SINK
- ICE SCOOP LAYING IN ICE - BAR AREA
- Critical - QUATERNARY AMMONIUM SANITIZER 300 + PPM IN 3 COMPARTMENT SINK. COS
- Critical - SCOOPING ICE AT BAR W/ NON HANDLED CUP
- Critical - SHRIMP IN STANDING WATER - TEMPERATURE 46 DEGREES F
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- 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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12/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. shrimp chicken walkin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. utensiols outdoor cooker exposed
- Critical. Hot water not provided/shut off at employee hand wash sink. 2 minute plus run time Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. wash hand before application of gloves
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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