- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of kitchen cooking stove top
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. In beer cooler
- Basic - Hole in wall. Dishroom area and where is needed
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - Utensils in poor condition.
- Basic - Wall soiled with accumulated food debris. Kitchen clean walls
- Basic - Waste line missing at soda gun holster.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink.bar area
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing. Wiping rag inside
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Most foods in the coolers
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pizza dough trays on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container inside walk in cooler 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 - Floor tiles missing. Kitchen area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Project in progress with next door addition (LAS CULEBRINAS) .
- Basic - Stored food not covered in walk-in cooler. Food brought to kitchen and left outside unprotected.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee at cook line.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Pizza employee changing tasks with gloves on.
- Intermediate - Cutting board(s) stained/soiled. Kitchen areas.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes by wood oven. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over soda fountain and ice bin. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bambo bowl used and wood shelves unsealed.
- Basic - Food stored on floor.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina used for Ceviche. Invoices provided does not specify the frozen fish used for Raw serving.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Plastic liner/ trash bags in contact with pizza dough.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Repacked/portioned by Restaurant.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice and baked Brie cheeses.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. corrected using shallow metal pans. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Soups in 10 gallon container . Placed in metal shallow pans.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. 2 employees by prep area.
- Basic - Equipment in poor repair. RI cooler/prep table door broken, at cooking area.
- Basic - Leaking pipe at plumbing fixture. Pipe broken at hand sink at bar
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Some units.
- 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. Pizza area
- High Priority - Toxic substance/chemical stored by or with food. By soups. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked onions. Discarded. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime on soda gun. AT BAR Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. AT BAR. SERVISE CALLED Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUCE (LESS THAN 1 HOUR) AT PIZZA STATION
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Faucet/handle missing at plumbing fixture. AT BAR
- Critical - Hot water not provided/shut off at employee hand wash sink. AT BAR
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed uncovered food in holding unit/dry storage area. RI COOLER IN USE
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.
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4/5/2011 | Complaint Full | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Hand wash sink with no protection adjacent to food prep area.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw animal food stored over spinach
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. pizza prep
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.cheese stored directly next to raw burgers in cookline cooler drawers Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. speed rack shelving
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/15/2010 | Routine - Food | Call Back - Complied |
- Observed build-up of mold-like substance on surface of nonfood-contact surface.walkin door back house.
- Critical. Observed rodent activity as evidenced by rodent droppings found.BACKHOUSE:15-20 fresh rodent droppings observed in dry storageroom on,and around food storage containers.apx 15 fresh droppings observed under shelving in dry goods storage area.MAIN:apx 150+fresh rodent droppings observed on floor in dishwasher/food prep area.apx 150+fresh rodent droppings observed on cookline and salad prep shelving,floors,windowsills.OUTSIDE :apx10 fresh rodent droppings observed under equipment ,apx 75 fresh rodent droppings behind pizza oven.
- Observed grease accumulated on kitchen floor.and grease tank floor/wall.
- Observed holes in wall.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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1/14/2010 | Routine - Food | Emergency order recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.walkin front,salad prep Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front walkin,salad prep area.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs back walkin
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed hole in wall.under dishwasher .
- Lights missing the proper shield, sleeve coatings or covers.dishwasher .
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8/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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