- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 56 degrees F Corrected On Site. replaced
- Critical. Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed employee change gloves without washing hands. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing. cloth towel, kept it on shoulder Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soda gun holster with accumulated slime/debris.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. triple sink chl 300 ppm
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp on walk-in
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. fish is served undercooked if ordered per mgr-fish (except exempt tuna) must be cooked to 145 f for 15 s if it has not been parasite destructed-mgr stated they will immediately implement a fully cooked only policy for all fish except tuna
- Critical. Establishment not maintaining shellstock tags for 90 days. not on menu, but had served for party once
- Critical. Ready-to-eat, potentially hazardous food prepared on site/processed and held more than 24 hours with not properly date marked.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. wood bowls in poor repair
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline equipment
- Plumbing system in disrepair. 3 compartment sink has heavy leak
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. didn't find it
- Critical. Food not properly protected from contamination. ice bin next to handsink, no splash guard; fell off Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood in upright reach-in Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. crab cakes over lettuce in reach-in Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets. bar reach-in and prep reach-in cooler and freezer in kitchen Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen Repeat Violation.
- Observed grease and food debris accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. shield hanging in kitchen Repeat Violation.
- Critical. Observed unlabeled spray bottle. blue, yellow substance on shelf
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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