- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed wood shelfs ocookline with plates, sauces foods
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. all 3 bathrooms
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/24/2010.
- Critical. Violation: 53B-08-1 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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10/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef steaks over onion rings/fish
- Critical. Observed uncovered food in holding unit/dry storage area. philly steaks in reach-in freezer
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed wood shelfs ocookline with plates, sauces foods
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wash solution not clean.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 00 ppm.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. 2 stained, grooved and dirty cutting boards in kitchen
- Critical. Observed soiled reach-in cooler gaskets. true reach-in cooler in kitchen
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cold tech reach-in cooler in kitchen
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. true reach-in cooler in kitchen
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Observed build-up of grease on nonfood-contact surface. stove and oven
- Observed build-up of dust or dirt on nonfood-contact surface. A/C vent in kitchen
- Observed build-up of dust and dirt on nonfood-contact surface. kitchen exhaust fan in ceiling
- Observed build-up of rust, dust or dirt on nonfood-contact surface. fan guard and ceiling in walk-in cooler
- Plumbing system in disrepair. 3 compartment not draining correctly. greasetrap full
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. all 3 bathrooms
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical. Observed objectionable odors in kitchen in dishwash area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap
- Observed grease and debris accumulated under cooking equipment.
- Observed food debris and dirt accumulated on kitchen floor. under coolers, freezers and prep tables
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. by walk-in cooler
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/24/2010.
- 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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08/24/2010 | Routine - Food | Warning Issued |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. by cookline
- Observed build-up of grease on nonfood-contact surface. hood filters and wall by grill
- Observed single-service articles improperly stored. ss items on service window not facing all one way
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. all bathrooms
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen hws by cookline
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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4/29/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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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11/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No tag on fresh shellfish. Oysters
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On unclean counter top
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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9/21/2009 | Routine - Food | Warning Issued |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/17/2008 | Routine - Food | Emergency order recommended |
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