- Basic - Accumulation of food debris/soil residue on handwash sink. / tea stain / **Corrected On-Site**
- Basic - Ceiling tile in disrepair. / with water damage / above dry storage rack / near the office.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / inside small prep sink / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / kitchen near dish washing area.
- Basic - Working containers of food removed from original container not identified by common name. / cornmeal container outside the office.
- Basic - wiping cloth/towel used under cutting board.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. / dressing contains fresh garlic and oil 63F / about 1.5 hours per chef / moved back to salad cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pork 45F / walk in cooler / removed cover to allow air flow.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. / chef immediately moved back to reach in cooler.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Next to dry storage in kitchen. Cove base broken.
- Basic - Wall in disrepair. Wall in drys storage has a hole.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Foodhandler picked up piece of raw salmon, put on plate, changed gloves and did not wash hands. Corrective action: foodhandler washed hands and changed gloves.
- 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 cutting polenta cakes with bare hands not being cooked immediately with no gloves on. Corrective action: foodhandler washed hands and put on gloves.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Numerous items prepared in the last 2 hours such as shrimp 50f, beans 62f, chicken 65f in walk in cooler and reach in cooler. Corrective action: plastic was removed to allow air flow.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - OBSERVED: ACCUMULATION OF BLACK/GREEN MOLD-LIKE SUBSTANCE INSIDE THE ICE BIN.
- Basic - OBSERVED: CONDENSATION OR OTHER DRAINAGE NOT DISPOSED OF ACCORDING TO LAW. THREE COOLER ACRESS FROM FRYERS.
- Intermediate - OBSERVED: CUTTING BOARD(S) STAINED/SOILED.
- Basic - OBSERVED: DUCT TAPE USED TO REPAIR NON-FOOD-CONTACT SURFACE.
- Basic - OBSERVED: FAN COVER IN WALK-IN COOLER HAS ACCUMULATION OF DUST/DEBRIS.
- Basic - OBSERVED: IN-USE TONGS STORED ON OVEN DOOR HANDLE.
- Basic - OBSERVED: REACH-IN COOLER GASKET TORN / IN DISREPAIR.
- Intermediate - OBSERVED: READY TO EAT, POTENTIALLY HAZARDOUS (TIME/TEMP CONTROL FOR SAFETY) FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. RICE AND CRIME BRULEE'.
- Basic - OBSERVED: SODA GUN HOLSTER WITH ACCUMULATED SLIDE/DEBRIS.
- Intermediate - OBSERVED: SODA GUN SOILED. "CORRECTED ON SITE".
- Basic - OBSERVED: SOILED REACH-IN COOLER GASKETS.
- Basic - OBSERVED: WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME. BREAD CRUMBS.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over Warewashing
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Working containers of food removed from original container not identified by common name. White barrels
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Raw animal food stored over cooked food.chicken over chicken **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 15F in ice point
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks **Corrected On-Site**
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara containing fresh garlic 54F cooling overnight per operator
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar tested below 50 ppm
- Critical - Expo cold holding unit incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45F. Advised to lower temperature to 41F or colder This violation must be corrected by : 7 24 12.
- Critical - Grill makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 45-46F Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 7 25 12.
- No suitable facilities provided to store employee clothing and other possessions. Lockers provided but clothing hanging on food storage shelves. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Observed attached equipment soiled with accumulated grease/grime. Vent over clean wares storage
- Observed ceiling in disrepair.Over spice storage shelf
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Marinara 54F cooling in too large amount and covered in walk in cooler cooling overnight
- Critical - Observed handwash sink used for purposes other than handwashing. Employee used sink to fill steamtable pan
- Critical - Observed live flies in kitchen. Dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta 45F in expo cold holding.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Portobello mushrooms 46F and ground beef 45F in grill cooler for less than 2 hours, moved to alternate refrigerator for temperature recovery
- Observed residue build-up on underside of table mixer head
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed unlabeled chemical spray bottle.Bar Corrected On Site.
- Observed wall in disrepair.Dry storage area doorway.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/3/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew 53F cooling overnight per operator
- Critical - Observed food being cooled by nonapproved method. Stew 53F cooling covered and in too large amount in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature marginal 43F. Advised to lower temperature to 41F or colder
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp salad and boiled eggs 50F for 2.5 hours per operator. Moved into effective cooler for temperature recovery
- Critical - Violation: 04-01-1 Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Bottom temperature 50F. Don not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 12 12 11.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
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12/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Soda gun hose buried in ice at in bar ice bin
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Drink machine ice scoop Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing area
- Observed build-up of food debris, dust or dirt on interior of household refrigerator
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling in disrepair. Over slicer area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp salad and boiled eggs 50F for 2.5 hours per operator. Moved into effective cooler for temperature recovery
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Ranch dressing dated 11-27. Operator discarded
- Critical - Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Bottom temperature 50F. Don not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 12 12 11.
- Critical - Working containers of food removed from original container not identified by common name. Dressings, white food container
- Critical - Working containers of food removed from original container not identified by common name.By office
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12/9/2011 | Routine - Food | Warning Issued |
- Critical - Grill makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-44F advised to lower temperature to 41F or colder.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need quaternary ammonia type
- Critical - No conspicuously located thermometer in holding unit.Grill makeline cooler
- Critical - No handwashing sign provided at a handsink used by food employees.Nearest warewashing Corrected On Site.
- Observed attached equipment soiled with accumulated dust.Cookline
- Critical - Observed buildup of soiled material on under side of mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Chicken 47F ambient cooling 2 hours. Advised to shallow panned for better temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut melon 44F oin bottom of grill makeline cooler
- Critical - Observed soda gun hoses in ice used for drinks. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on top of alto shaam
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10/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken salad 45F in sautee cooler for less than 1 hour moved 6to effective cooler for temperature recovery
- Critical. Sautee makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal at 43-45F. Advised to reduce stock in unit for better air flow and use metal pans versus plastic for better cold transfer.
- Critical. Grill side makeline cooler food temperature marginal at 43F. Advised to reduce stock for better air flow
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Large whisk stored on top of soiled oven by tilt unit
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils without washing hands. Dish washer
- Critical. Observed buildup of slime in soda gun dispensing nozzle holsters at bar
- Observed residue and food debris build-up under cookline microwave
- Observed residue build-up on top of alto shaam
- Observed clean bread boards stored in lexan pan with heavy accumulation of food debris Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.Server's area, used as a dumpsink
- Critical. Handwashing cleanser and paper towels lacking at handwashing lavatory at bar
- Observed food debris accumulated on kitchen floor under preparation table by upright cooler area
- Observed food debris and grease accumulated on kitchen floor and wheels of cookline cooking equipment
- Observed hole in wall under preparation area handsink
- No suitable facilities provided to store employee clothing and other possessions.Emplyee hats, keys, phone stored on shelving by food, single use items in several locations in kitchen and cookline
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8/25/2010 | Routine - Food | Warning Issued |
- Violation: 37-06-1 Observed wall & ceiling soiled with accumulated grease/dust over makeline
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4/1/2010 | Routine - Food | Call Back - Complied |
- 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.Dry storage area, 3 large barrels labeling worn off, lexan unlabeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 46F, fets cheese 45F in top of make cooler by stove. Level of food in containers should not exceed fill line. Operator removed top layer to walk in cooler for quick chill to 41F or lower
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Numerous items in upright cooler ranging in temperature from 50-54F overnight per operator.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked sauce for duck 58F cooling overnight.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright reach in cooler food temperature 50-54F. Do not store potentially hazardous foods in this unit until maintaining 41 F or colder.Operator replaced cookline upright cooler with another reach in cooler used for back up beer that temped at 33F. This violation must be corrected by : 4 1 10.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Upright cooler food temperature 50-54F thermometer reads 42F.
- Critical. Observed raw animal food (shell eggs)stored over ready-to-eat food (potatoes) in walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.Liquid shortening,dry storage area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Sugar barrel in dry storage Corrected On Site.
- Critical. Observed upperinterior of cookline microwave soiled.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in soda dispensing nozzles holsters art bar area. Repeat Violation.
- Observed wall & ceiling soiled with accumulated grease/dust over makeline
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3/31/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright cooler, cookline food temperatures 42-50F. Do not store any potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 10 14 09.
- Critical. Violation: 08A-11-1 Observed soda gun line laying in drink ice at the bar.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.Upright single door cooler
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10/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Facility serves undercooked salmon (chile/farm raised) on request. Must have parasite destruction.
- Critical. Required consumer advisory for raw/undercooked animal food not provided that includes verbage for dressings containing raw egg. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Heavy cream 52F, lasagne 47F in sautee cooler overnight per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked onions 52F, raw egg dressing 47-49F overnight per operator Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright cooler, cookline food temperatures 42-50F. Do not store any potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 10 14 09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sautee cooler food temperatures 42-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 10 14 09.
- Critical. Observed soda gun line laying in drink ice at the bar.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook slicing onions with bare hands Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Upright single door cooler
- Critical. Observed buildup of slime in soda dispensing nozzle holsters
- Non-prewrapped utensils not properly presented.Spoons at server's area
- Critical. Lack of signage properly designating employee bathroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Back door Repeat Violation.
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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