- Basic - Food stored under dripping water line. Observed fan in WIC leaking.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Observed Chili 65°F, Beans 68°F at steam table, corrective action taken and items reheat on stove top for hot holding.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in HWS by door. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle near 3 comp sink without a label. **Corrected On-Site**
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07/02/2014 | Routine - Food | 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the inside bar.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At outside bar.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed containers stored in HWS in back by the back door.
- Intermediate - Soda gun soiled. Observed both soda dispensing gun with mold like substances on the nozzle at the outside bar.
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2/25/2014 | Routine - Food | 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. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 78° F on food prep table for approximately an hour. Corrective action taken butter returned to RIC
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans at 50?f in walk in cooler after cooling for two days according to operator. Observed chili at 46?f in walk in cooler after cooling for more than 12 hrs according to operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese at 46?f in cookline reach in cooler top. Operator placed cheese in deeper pan.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. observed ice scoop in ice bin at bar sitting with handle toching drink ice
- 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. observed employee washing soiled food wares at 3 compartment sink then directly grab new gloves without washing hands first.
- Critical - Observed toxic item stored by utensils. observed chemical spray bottle of degreaser stored on rack with nozzle facing clean glasses and shot glasses at bar
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle sliced cheese with bare hands to place on cooking chicken. sliced cheese only observed reaching temperature of 118 degrees after being heated. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense tuna salad in cookline reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 46 degrees in waitline glass-doored reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw gator stored over tuna salad in cookline reach-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw fish in cookline reach-in cooler
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at around 25 ppm chlorine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee at cookline handling bun with bare hands to assemble sandwich. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new gloves without washing hands first
- Critical - Observed employees using same utensil to handle raw and cooked product. observed same spatula at cookline to handle raw and undercooked beef and to plate fully cooked beef.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked rice at 48 degrees and sliced cheese at 59 degrees in open cookline reach-in cooler top. Corrected On Site.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed incorrect information on Hotel and Restaurant license. 180 seats
- Critical. No list of certified food service managers available at the establishment.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over tuna salad in cookline reach-in cooler.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed same spatula used to handle both raw chicken and cooked chicken at grill
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cooked chicken bin at cookline reach-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed grabbing toasted buns out of oven with bare hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at bar. oyster shucking tools sitting in standing water.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee putting on new pairs of gloves without washing hands first Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 3 sink observed at 0 ppm. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. observed 0ppm chlorine in dishmachine
- Critical. Observed toxic item stored by utensils. chemical spray bottles on racks with clean glasses at both bars
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders on dry storage shelf near back exit door
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw pork sitting in same bin in walk-in cooler. raw meat juice accumulating in bottom of container
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee putting on gloves without washing hands directly before putting them on Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket at cookline found at 0 ppm Repeat Violation. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. at bar handsink
- Critical. Hand wash sink lacking proper hand drying provisions. at back prep near slicer. at bar handsink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at bar handsink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine in cookline santizer bucket exceeds 200ppm
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6/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over crab salad in cookline reach-in cooler Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed handling bread with bare hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee on cookline observed switching gloves but not washing hands inbetween.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket on cookline
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk powder under pizza oven
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Critical. Cold water not provided/shut off at employee handwash sink. cookline handsink
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline handsink
- Plumbing improperly installed. cookline handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handsink Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. in cookline sanitizer bucket Corrected On Site.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Complaint Full | Inspection Completed - No Further Action |
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