- 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. Bottled soda and water in bar area.
- Basic - Reach-in cooler gasket torn/in disrepair. Two door reach in cooler next to hand wash sink in cook/prep area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Panko, bulk container on shelf.
- Basic - Food debris accumulated on kitchen floor. Debris and water accumulated under and around ice machine. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Several on clean dishes shelf.
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table.
- Basic - Soiled reach-in cooler gaskets. Reach in freezer, ice cream. Also in bar.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table. **Corrected On-Site**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine. Slight on top interior. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Hoses that run through the ice bin in direct contact with ice have black mold-like build up. Bar.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade Caesar creasing, made with raw shell egg.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Raw scallops
- 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. Coffee over clean glasses, storage shelf **Corrected On-Site** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Under ice machine
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not working **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° cheese, cut cabbage, 48° cooked green beans and carrots sitting on ice, corrective action : added water and more ice; 47° pasta in walk in cooler, corrective action: iced down
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over canned snail **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight **Repeat Violation**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, empty container, got a new one, 100 ppm
- Critical - Equipment food-contact surfaces and utensils not sanitized. No sanitizer in container, got a new one **Repeat Violation**
- Critical - Food not properly protected from contamination. Bottom of pan with cream mix touching cooked fish in prep reach in cooler. Corrected on site. Also employee washing hands in kitchen hand sink, splashes of water got into flour and rosemary, needs a splash guard on sides of hand sink, prep tables on both sides of hand sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep area **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan, cook line
- Critical - Observed buildup of slime in the interior of ice machine. Slight **Repeat Violation**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Reach in cooler by ice machine, butter cooler **Repeat Violation**
- Critical - Observed interior of reach-in cooler/ freezer soiled with accumulation of food residue. Ice cream freezer **Repeat Violation**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half half at bar **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes in warmer at 114?, explained time as public health control **Repeat Violation**
- Critical - Probe-type thermometer not used to ensure proper food temperatures. When reheating soups
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 doors upright reach in cooler, ambient air thermometer reading 44F Don't use this reach in cooler until thermometer reads 41F or below
- Critical - Equipment food-contact surfaces and utensils not sanitized. crock pot
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. butter cooler
- Critical - Observed food being cooled by nonapproved method. wrapping up new creme burle container, they were 50F; explained to her
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. interior of door frame, butter cooler
- Observed nonfood-contact equipment in poor repair. rusted shelves, upright reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F butter on prep unit, cre burle 48-50F in reach in cooler, discarded
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half-half Repeat Violation.
- Critical - Observed unlabeled spray bottle. chemical rack Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 120 F mushroom soup in crock pot, reheated to 165F Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 50F chicken salad made at 11am, it is 3:10pm , discarded by owner
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cre burle made on 7/18/12, discarded
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site. Repeat Violation.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. towel rack 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 - Observed buildup of soiled material on racks in the reach-in cooler. 2 doors upright reach in cooler
- Critical - Observed food stored in ice used for drinks. soda at bar ice bin Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. ice bag in freezer Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in upright reach in cooler Repeat Violation.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half-half at bar Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. home made dressing with wrong date on Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 22F in ice water Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. small container on shelf by cook line
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 25ppm at 3 comp sink Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Must set up manual sanitation until dishmachine is fixed
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not properly working
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on fan, dishmachine area
- Critical - Observed food stored in ice used for drinks. bar Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reach-in cooler
- Observed ice scoop with handle in contact with ice. bar Corrected On Site.
- Observed leaking fauce at plumbing fixture. prep sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half-half at bar
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Clean and soiled linen segregated and properly stored
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Employee lockers provided and used, clean
- Critical - Employee training validation
- Critical - Exiting system - adequate, good repair
- Critical - Facilities to maintain product temperature
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Pre-flushed, scraped, soaked
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
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6/29/2011 | Routine - Food | Warning Issued |
- 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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