- Basic - Case/container/bag of food stored on floor in dry storage area. Boxes of coco and take out containers **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between usesin the ice scoop well with standing water and grime. . **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the pub bar. **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, butter 50°. Employee time marked and will discard at 7:30 pm.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in employee women's bathroom.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....dishwashing area. **Corrected On-Site**
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured......beverage station.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.......spoon.
- High Priority - Food stored in ice used for drinks. See stop sale. .......Gatorade .
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner......scoop without handle in bread crumbs and sugar . Corrected On Site.
- Critical - Observed food stored on floor....onion in walk in cooler .
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation....cooked turkey in walk in cooler . volentrailly discarded food. Corrected On Site.
- Critical - Observed soil buildup in reach in cooler gaskit .
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - observed employee warning gloves without wash hands. corrected on site.
- Critical - observed food in floor. turkey roast in walk in cooler.
- Critical - observed handwashing sink missing at pub bar.
- Critical - observed improper cooling method noodles 62 fahrenheit with covered and hole turkey roast 83 fahrenheit with cover in walkin cooler. corrected on site.
- Critical - observed no date marked in process ready to eat food. mozzaralla cheese, feta cheese in walkin cooler.
- Critical - observed no handwashing sign in grill bar.
- Critical - observed no paper towel in hand washing sink at cold side. bakery station.
- Critical - observed noodles 47 fahrenheit in true reachin cooler (cold side). corrected on site
- Critical - observed smoke salmon above ready to eat food cucumber in walk in cooler.
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6/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Accumulation of black/green mold-like substance inside the ice machine.
- Carbon dioxide/helium tanks not adequately secured. by soda dispenser Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder....broiler side reach in cooler . must not have stored any potentially hazardous food until maintain proper temperature 41 degrees or below.
- Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening.....cheese , turkey , tuna, etc. reach in cooler
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure..thyme .Corrected On Site.
- Critical - Food stored in walk-in cooler not covered....cooked turkey .
- Critical - Food-contact surfaces not sanitized after cleaning, before use. 3 compartment sink reccommended until repaired .
- Critical - Handwash sink not accessible for employee use due to items stored in the sink....bucket , scoop , bar.
- Critical - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. pub bar.
- Critical - No handwashing sign provided at a hand sink used by food employees....bar
- Critical - No paper towels or mechanical hand drying device provided at handwash sink....bar
- Critical - No soap provided at handwash sink.....baking area handwashing sink. Corrected On Site.
- Critical - No soap provided at handwash sink....bar.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheese 53 degrees in broiler side reach in cooler ...food being held less than 4 hours . food moved to the walk in cooler .
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....sauce 50 degrees , soup 46 degrees , pasta 48 degrees reach in cooler by the 3 compartment sink. stop sale issued .
- Critical - Potentially hazardous food found between 48 degrees Fahrenheit and 70 degrees Fahrenheit for more than six hours. See stop sale.
- Critical - Potentially hazardous food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. see coments.
- Critical - Raw animal food not properly separated from ready-to-eat food...raw beef next to ready to eat beef.
- Critical - Raw animal food stored over ready-to-eat food in walk-in cooler...raw beef over cooked ribs in walk in cooler . Corrected On Site.
- Critical - Raw or undercooked oysters/clams/mussels offered and establishment has no oyster warning sign provided on wall, menu, placard, table tent or by any other written means. Raw oysters, clams and mussels must be fully cooked prior to service. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked.....meat ball, chicken breast, mash potato bake shop walk un cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked.....soup , sauce , chicken , pasta etc. reach in cooler .
- Critical - Vacuum breaker missing at hose bibb...mop sink.
- observed hasp lock on walk in coolers .
- scoop handle in contact with flour . Corrected On Site.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. bakery kitchen area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards.
- Critical - Observed dead roaches on premises. 4 around waterheater. Corrected On Site.
- Observed moldy air conditioning vent covers. dry /food storage room and rear prep room.
- Critical - Observed unlabeled spray bottle. purple liquid /degreaser in kitchen. Corrected On Site.
- Observed utensils stored in crevices between equipment. between bain marie and wall/shelf on cookline. Corrected On Site.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. --- none at cook line hws; dishmachine area hws; bakery hws; Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- cook line.
- Critical - No handwashing sign provided at a handsink used by food employees. --- cook line.
- Critical - Observed buildup of soiled material on mixer head. --- in bakery.
- Critical - Observed food stored on floor. --- container of seasoned flour in dry storage area. Repeat Violation.
- Critical - Observed food stored on floor. --- in walk-in-coooler , bakery. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roach found. --- chef notified inspectorr of present activity and active measures underway with pest control company. This violation must be corrected by : 4/4/11.
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4/1/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. --- server. --- not observed on 6/25
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6/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding unit/dry storage area. --- iwalk-in-cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. --- buffets displayed without sneeze-guard protection.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. --- server.
- Critical. Observed buildup of slime in the interior of ice machine. --- at coctail bar.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. --- multiple locations.
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- at dishmachine area.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- ABC Class portable extinguisher on floor in kitchen area.
- Critical. Hotel and Restaurant license not properly displayed. -- copy of licenses in chefs office expired 12/01/2008 Corrected On Site.
- 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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3/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in WIC#1, cheeses.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in WIC#1 raw seafood over hot dogs & italian sausages.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- in kitchen, pots & pans.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- ice paddles stored on floor in WIF.
- No copy of latest inspection report.
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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Warning Issued |
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