- Basic - Cutting board has cut marks and is no longer cleanable. At cutting boards located in cook line.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while in preparation of food. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Observed uncovered clean sliced tomatoes in Produce cooler. **Corrected On-Site**
- Basic - Unwashed vegetables stored with ready-to-eat food. In Produce cooler. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dish machine.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At preparation area. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted burger over lamb and whole muscle steaks **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Equipment in poor repair. Cookline cooler not maintaining TCS foods at 41?. Holding at 44? - TCS FOODS TRANSFERRED TO FREEZER
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Dessert cooler
- Basic - Soil residue build-up on nonfood-contact surface. Slime build up around soda machine nozzles.
- Basic - Soiled reach-in cooler gaskets. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline RIC: lobster Mac 45? (COS 35?), ginger butter 45? (COS 35?), corn 45? - transferred to freezer
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cooler holding at 44? (inspectors thermometer), internal gauge at 50?
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster sauce [cream and cheese] - at 55F - made 8/20. Corrected On Site. Discarded. Callback inspection: lobster mac [cream based] 44F, french onion soup 50F. Products made 10-23. Cooling logs show temperature recorded as 41F but temperature checks 10-24 show higher. Inspector and operrator's thermometer at 32F [calibration in ice]. Products stored near walk in cooler door, however, other foods stored at door are 40-41F. Only 1 container of lobster mac was at 41F but half of pan had been used. Two pans of lobster mac and one pan of french onion soup must be discarded due to imprroper cooling.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
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10/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for bar dishmachine - 0ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster sauce [cream and cheese] - at 55F - made 8/20. Corrected On Site. Discarded.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. Container of bread stored on top. Cookline.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Cold smoked salmon - no parasite destruction records available. Salmon served without cook step. Consumer advisory in place. Ducktrap Salmon/Kendall Broo Salmon [packaging states long cold smoking process] This violation must be corrected by : 10-21-12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Hands not washed between glove change. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket - 100ppm. Corrected On Site. Discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Lobster sauce improperly cooled. Corrected On Site. Discarded.
- Critical - Vacuum breaker mising at hose bibb. Mop sink splitter. Repeat Violation.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Meat walk-in cooler. Corrected On Site.
- Critical - Vacuum breaker incorrectly installed at hose bibb on mop sink.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No hand washing sign provided at a hand sink used by food employees. Line COS
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee placing mint leaves lemonade mixture. corrected on site.
- Critical - Observed cloth used as a food-contact-surface. Watercress stored on linen cloths. COS.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. Cheese sauce 52 degrees in the walk in cooler #3 tightly covered cooling. Cheese sauce was cooked at 8:30 am. Corrected On Site.
- Observed insect control device installed over food preparation area. Bug zapper installed over soup chill area. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad station reach in cooler.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oyster tags. Corrected On Site.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,oil squeeze bottle.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,employee wearing a watch. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,plastic lids,etc.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hollandaise sauces on expo area @ 88 degrees; no time control; available Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter solid & clarified @ 63& 118 degrees; f Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over prep in wic
- Critical. Fruits/vegetables not washed prior to preparation. straberries , orange , lettuce Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw beef over cook beef in wic Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw seafood over rte seafood in wic Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. cheese cloth drying cook spinach
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. garnished tuna with greens with bare hand
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour bin
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. bar emplooee put on gloves not wash hands beforehand
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink Bottlr on shelf over food prep area
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of black in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,condiments Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw eggs over pasturized eggs. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect,lavash Repeat Violation. Corrected On Site. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation,bracelet Corrected On Site.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine,frame
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed,verified in District office facility has paid.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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