- Basic - Cold water Faucet/handle missing at handwashing sink , dishwashing area.
- Basic - In-use knives stored in sanitizer between uses.....prep.station. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees......bar. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food......raw shrimp above ready to eat meat sauce , sausage in reach in drawer cross from stove in kitchen . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink.......cook line.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing......egg shell in pizza handwashing sink and slice of sausage in dishwashing area handwashing sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink......cook line .
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.......underneath shelving ,equipment in prep.room.
- Basic - Employee drinking while preparing food....kitchen.
- Basic - Leaking pipe at plumbing fixture.......handwashing sink pizza station.
- Basic - No handwashing sign provided at a hand sink used by food employees......bar.
- Basic - Silverware/utensils stored upright with the food-contact surface up.......forks in server line.
- Basic - Soda gun holster with accumulated slime/debris......water not draining.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 put garnish top of the food without gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......butter 48°, clams 47°, cheese, green pease 51° in flip top reach in cooler across from stove in kitchen food being held less than 4 hours . Ice down on food . Hot line Above the cooler that cause temperature high. Advised operator covered food all the time and use ice that makes food temperature 41° or below. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......Sunday gravy 121° in steam table in kitchen. Reheated again 165° **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...... All handwashing sink. **Corrected On-Site**
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3/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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 - Equipment in poor repair......flip top cooler by handwashing sink, flip top reach cooler cross from salemendar, reach in drawer below stove in kitchen and walk in cooler by beer kag . Must not stored any potentially hazardous food until maintain proper temperature at 41° or below
- Basic - No handwashing sign provided at a hand sink used by food employees....kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....home made dressings, cheese , cut tomato 58° in flip top cooler by handwashing sink, pasta 59° in reach in drawer below stove , mozzarella cheese, artichoke , butter, sauce , mushroom 46° to 51° in flip top reach in cooler cross from (south bend )salemendar in kitchen. Ice down on food. Garlic n butter 61° no under control temperature by prep sink in pizza station. Operator discarded butter. Provided time temperature control form. Lasagna , meat ball , baked eggplant 52° in prep.cooler by chest white freezer in prep.area. Operato discarded food. Sauces 55°, gravy 66°, soups 48°.Sausage , cream, sauce, cheese , arugula 45° by beer kag in walk in cooler . Stop sale issued. Some food moved to west side . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers......raw sea food above cooked octopus , kitchen . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.....Windex with clean fry pan underneath prep.table in pizza station. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.....stillness still cleaner by cooked chicken wings . **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by big container and cleaning duster in kitchen .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....pizza station.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.
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1/21/2014 | 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. ... COOK LINE DRAWER... Mahi Mahi 44 **Corrected On-Site** 7/26/13: tuna 46, veal stock , sauces 50°, cooked onion 45°, mushroom 47°
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7/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No copy of latest inspection report available.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... First Dishmachine Tested at 350 PPM. Dish tank was then emptied and re-filled. Three tests there after showed 0 PPM. Operator Called for Immediate Dishmachne Service. **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. ... Line cook with baked breads. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. ... Flies on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... COOK LINE DRAWER... Mahi Mahi 44? **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times. ... COOKLINE blocked by 'slim-Jim' wast bin. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Cook line **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions. (Discussed with chef several corrections for the Consumer Advisory on the restaurants next routine menu printing.
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5/21/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Especially under equipment and along walls **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ...Tested at0 PPM. **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. ... Prep person folding/rolling tortellini with bare hands ... Line cook making sandwiches and handling toasted bread, grilled vegetables and completed sandwiches with bare hands (Corrected on Site). **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. ... Warewashing Area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Warewsh Area ... Cook line ... Prep area (Corrected on Site). **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable. --- cook line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.---cooks whwn changing gloves.
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7/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- front kitchen --- Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. --- rear kitchen --- Corrected On Site.
- Critical - No conspicuously located thermometers in holding units. --- throughout facility.
- Critical - No conspicuously located thermometers in holding units.
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in kitchen, on shelving, racks, and equopment/door handles
- Observed clean equipment stored on floor. --- 'kitchen-aid' table top mixer.
- Observed floor area(s) covered with standing water. --- through kitchen. --- Corrected On Site.
- Critical - Observed food stored on floor. --- octopus in standing water.
- Critical - Observed handwash sink used for purposes other than handwashing. --- cook line
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- nearchar-broiler
- Critical - Observed potentially hazardous food thawed in standing water. --- octopus on kitchen floor
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. --- ice scoop on top of soiled ice machine located outside.
- Lights missing the proper shield, sleeve coatings or covers. --- in kitchen.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. --- drawers on cook line. Corrected On Site.
- 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. --- dishmachine operators both working soiled then clean of machine without washing hands.
- Observed floor area(s) covered with standing water. --- in kitchen near bakery refrigerator
- Observed garbage on the ground and/or pad around dumpsters.
- Observed inside/outside of dumpster not clean.
- Observed non-bagged garbage in dumpster.
- Observed nonfood-contact equipment in poor repair --- single door bakery reach-in cooler has 'running' wager leaking from bottom.
- Observed open dumpster lids.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. --- especially exterior.
- Waste line missing at soda gun holster. --- lines from both holsters at cocktail bar. Repeat Violation.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/22/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed reachin gasket torn/in disrepair, by pizza station.
- Critical - Violation: 17-08-1 Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, quat strips available to test chloine sanitizer.
- Critical - Violation: 22-04-1 Observed presetting of unwrapped silverware.
- Violation: 29-06-1 Plumbing improperly installed, through handwashing sink by servers' station.
- Violation: 29-17-1 Waste line missing at soda gun holster. Corrected On Site.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, in prep station.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area.
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6/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin cooler. (Operator removed all products from unit).
- Critical - No handwashing sign provided at a handsink used by food employees, in prep station.
- 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. This violation must be corrected by : 6/21/11.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, quat strips available to test chloine sanitizer.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in walkin cooler and reachin cooler.
- Critical - Observed presetting of unwrapped silverware.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs stored above ready to eat cake in reachin cooler. Corrected On Site.
- Observed reachin gasket torn/in disrepair, by pizza station.
- Critical - Observed small flying insects in bar area.
- Plumbing improperly installed, through handwashing sink by servers' station.
- Waste line missing at soda gun holster. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- greater than 200ppm when tested. Corrected On Site.
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5/12/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Panini reachin cooler. Do not keep any potentially hazardous foods in unit until repaired.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must wash, rinse and sanitize all wares in the 3 compartment sink until the dishmachine is repaired and functioning properly in all cycles.
- Critical - Hand wash sink lacking proper hand drying provisions. grill area
- Critical - Handwashing cleanser lacking at handwashing lavatory. Opposite meatslicer in prep area.
- Critical - Hot water not provided/shut off at employee hand wash sink. By pasta machine on cook's line.
- Critical - No conspicuously located thermometer in holding unit. Dessert lowboy reachin cooler near dishmachine.
- Critical - No conspicuously located thermometer in holding unit. Panini reachin cooler
- Critical - No conspicuously located thermometer in holding unit. Pizza fliptop reachin .
- 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 : 6/21/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed cloth gloves contacting ready-to-eat food. Used to cover romaine lettuce in reachin cooler drawer on cook's line. Corrected On Site.
- Critical - Observed drink mixes stored in ice used for drinks behind bar Corrected On Site.
- Observed equipment in poor repair. Inside of white chest freezer door in prep area.
- Observed gaskets/seals on cold holding unit in poor repair. lower true freezer to right of the meatslicer.
- Critical - Observed hand wash sink used for purpose other than washing hands. Dumping ice on prep line Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. cook's line Corrected On Site.
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4/19/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Observed food stored on floor. Cakes & chicken in the walkin cooler.
- Critical. Observed cloth used as a food-contact surface. Cover for stonecrab .
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on cook's line
- Observed utensils stored in crevices between equipment. knife on cook's line. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. server line Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.Cook's line. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. server line.
- Critical. Hand wash sink lacking proper hand drying provisions. server line
- Critical. Handwashing cleanser lacking at handwashing lavatory. server line
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11/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 01/17/10.
- 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 This violation must be corrected by : 01/17/10.
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2/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 01/17/10.
- Critical. No conspicuously located thermometer in holding unit. Reach in cooler by pizza oven.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash. Hot sauces by hand washing sink
- Critical. Observed food stored in a prohibited area. Bottle of water in ice cream bucket Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor. Bucket of broth Corrected On Site.
- Critical. Observed food stored on floor. Walk in cooler Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. Desert RIC
- Critical. Observed encrusted material on can opener. Back prep area
- Observed utensils stored in crevices between equipment.
- Observed single-service articles improperly stored. In reach in cooler.
- Plumbing system in disrepair. Prep sink by cook line
- Waste line missing at soda gun holster.
- Drain cover(s) missing. In bar area
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. By cook line
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- 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 : 01/17/10.
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11/17/2009 | Routine - Food | Warning Issued |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters. For reporting purposes only.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
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7/29/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Complaint Full | Warning Issued |
| No report available. | 9/15/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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