- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed build up of dust and debts on fan out take vent.
- Basic - Drink containers stored in undrained ice. Observed bottles of wine stored in drink ice at the bar area.
- 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. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting 1/6 pans on the drying rack.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed dirty fan cover in walk in cooler to the left of the the eight Burner stove top.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop handle touching ice in the bar area.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine in the back of the kitchen.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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09/30/2014 | 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 knife/knives stored in cracks between pieces of equipment. Observed knifes between Two reach in coolers.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sausage meet not cooled down to 70° in two hours, corrective action had sausage recooked and cooled down correctly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touch his clothes then handled clean plates
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in the hand wash sink at the bar area.
- Intermediate - Hot water not provided/shut off at employee handwash sink observed no hot water at two separate hand wash sinks. One at the bar and one in the prep area.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/2 wet nesting in the dish area. Corrective action had chef take apart to dry correctly .
- High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket at 000 ppm quaternary, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over grated Parmesan cheese. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table in back.
- Basic - Floor area(s) covered with standing water. Observed standing water in back water heater room. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on bar prep counter, **Corrected On-Site**
- High Priority - Dented/rusted cans present. Observed dented cans, to be returned for credit by operator, to purchaser. **Corrected On-Site**
- 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. Observed cook cutting parsley for garnish.
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1/28/2014 | 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 soup in walkin at 47?f, made 2 days ago. Voluntarily disgard
- Equipment and utensils not properly air-dried. Observed containers, bowls etc stacked and stored while still wet
- Critical - Handwashing cleanser lacking at handwashing lavatory. Behind the bar outside sink, only hand sanitizer available
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Behind the bar
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed dented/rusted cans. Observed can dented along the seam not segregated in dry storage. Segregated dented cans to return to supplier
- 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 gloves and begin food prep without washing hands first. Observed employees remove gloves and put on a new pair without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed foods above 43?f, containers on cook line over filled, foods on top not being maintained at proper temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw lobster stored above spinach.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed raw chicken stored above raw beef. Observed raw pork stored next to raw beef
- Wet mop not hung to dry. Sitting in mop bucket
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler across from fryers with ambient air temperature at 46 degrees f. This violation must be corrected by : 07-10-2012 .
- Critical - Observed buildup of slime in the interior of ice machine.
- 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 gloves then begin food prep without washing hands.
- Observed floor area(s) covered with standing water. observed puddles of standing water in dry prep storage closet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken salad at 48 degrees f, hard boiled eggs at 50 degrees f and raw calamari at 46 degrees f in reachin cooler with ambient air temperature at 46 degrees f. observed cooked beef at 52 degrees f and shredded cheese at 50 degrees f in pizza station reachin cooler with ambient air at 41 degrees f.
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7/9/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. observed plates on rack with no overhead protection.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed pulled pork made yesterday at 50 degrees f in walk in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting bread and handling it barehanded. 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 gloves without washing hands.
- Critical - Observed encrusted, soiled material on pizza crust flattener.
- Critical - Observed food stored in ice used for drinks. observed bottlew of wine and juice mixes in drink ice behind the bar.
- Critical - Observed food stored on floor. observed an in use bag of potatoes on floor of dry storage.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice in hand sink behind the bar.
- Observed ice scoop with handle in contact with ice. at wait station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw hamburger at 50 degrees f and raw chicken at 50 degrees f in reachin cooler drawer across from roaster. ambient air temperature at 41 degrees f.
- Critical - Observed raw animal food stored over cooked food. observed raw beef stored above cooked pork in walkin cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution in bucket next to roaster at 200ppm.
- Critical - Observed uncovered food in holding unit/dry storage area. observed croutons open on bottom ofbdish rack.
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4/13/2012 | 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 2 large containers (20L) with chicken stock at 50F, back preparation walk in cooler. Corrected On Site. Items voluntarily discarded.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 6 containers (20L) of red veal stock at 50F, dated 10/27/2011. Corrected On Site. Items voluntarily discarded.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a 20L container of clear veal stock, meat ju and small container with meat ju at 45F, walk in cooler dated 10/27/11. According to PIC all items will be used today.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, indoor bar machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup on shelf, pizza prep area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee slicing bread with a ripped anti-cut glove. Corrected On Site. Employee now using a disposable gloves over the cloth glove.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching hard boiled eggs (no shell) with bare hands, also employee touching pizza and pizza condiments with bare hands. Corrected On Site. Employee now wearing gloves.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed employee drinking from an open cup and then placed drink on preparation table by fresh cut tomatoes., across from stove.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees changing gloves without washing hands first.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). On 03 01 2011 call back another stop sale issued for improper cooling, short ribs in walk in cooler at 50F.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked veal in 6 in deep hotel pan at 50 F in walk in cooler, by stove. Also three more hotel pans with cooked veal at 53F, in walk in cooler by dry storage. Repeat Violation. On 03/01/2011 observed cooked short ribs in walk in cooler at 50F, operator states that ribs were seared last night and placed in deep plastic container.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw tuna stored over cooked chicken salad in walk in cooler. Repeat Violation. On 2/1 callback, plates of raw tuna are stored on rack above containers of romaine lettuce and brussel sprouts.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cooked pulled chicken with bare hands, also observed second employee mixing salad with bare hands. Repeat Violation. This violation must be corrected by : 03/01/2011. On 03/01/2011 call back observed employee eating chips while standing in expo-service line. Also observed employee employee handling herbs to put on top of cooked pizza. Also observed employee cutting herbs with bare hands.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting on gloves. Repeat Violation. On 03/01/2011 call back observed employees changing gloves without washing hands first.
- Critical - Violation: 12B-02-1 Observed employee eating in a food preparation or other restricted area. Observed employee eating in back preparation area of main kitchen. On 03/01/2011 call back observed employee eating chips while standing in expo-service line.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. On 3/1 callback, parts are on order-please fax repair report.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, back prep handsink by pizza oven. Repeat Violation. On 03/01 2011 call back sign ordered and will be here on 03/02/2011.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Hand sink in back prep area. Repeat Violation. On 03/01/2011 call back still no paper towels observed available.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Hand sink in back prep area. Repeat Violation. On 03/01/2011 call back soap still not available.
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3/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked veal in 6 in deep hotel pan at 50 F in walk in cooler, by stove. Also three more hotel pans with cooked veal at 53F, in walk in cooler by dry storage. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink in back prep area. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink in back prep area. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, back prep handsink by pizza oven. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cooked pulled chicken with bare hands, also observed second employee mixing salad with bare hands. Repeat Violation. This violation must be corrected by : 03/01/2011.
- Critical - Observed employee eating in a food preparation or other restricted area. Observed employee eating in back preparation area of main kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting on gloves. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee washed container in hand sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shreddded chicken at 48 F in large plastic container on top of reach in cooler. Corrected On Site. Food was placed in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw tuna stored over cooked chicken salad in walk in cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed chicken stock, chicken salad, saucesn and cooked food in walk in coolers.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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2/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler
- Critical. Violation: 12A-13-1 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. dishwasher observed handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee not wash hands before grabbing a new pair of gloves
- Critical. Violation: 12A-20-1 Observed employee wash hands with no soap. at handsink by pizza oven
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep surface next to cutting board with ongoing food preparation Repeat Violation.
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. dishmachine observed at 170 degrees at manifold
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishmachine
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. black and clear slimy buildup that is removable with alcohol swab
- Critical. Violation: 22-22-1 Observed encrusted material on can opener. dried food debris
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knives on prepline
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. at handsink by pizza oven, back prep handsink
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. back prep handsink Repeat Violation.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. back prep handsink Repeat Violation.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket observed at concentration exceeding 200ppm
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12/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler
- 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. dishwasher observed handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee not wash hands before grabbing a new pair of gloves
- Critical. Observed employee wash hands with no soap. at handsink by pizza oven
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep surface next to cutting board with ongoing food preparation Repeat Violation.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. dishmachine observed at 170 degrees at manifold
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishmachine
- Critical. Observed buildup of slime in the interior of ice machine. black and clear slimy buildup that is removable with alcohol swab
- Critical. Observed encrusted material on can opener. dried food debris
- Observed utensils stored in crevices between equipment. knives on prepline
- Critical. No handwashing sign provided at a handsink used by food employees. at handsink by pizza oven, back prep handsink
- Critical. Hand wash sink lacking proper hand drying provisions. back prep handsink Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back prep handsink Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket observed at concentration exceeding 200ppm
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9/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta at cookline prep shelf found at 63 degrees. cooked chicken found at 52 and raw shrimp found at 53 in cookline reach-in cooler across from range.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken stock found at 47 degrees in walk-in cooler. cooling since yesterday. beef stock found at 46 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler with drawers across from range found at ambient of 56 degrees. This violation must be corrected by : 9/8/10.
- Critical. Observed food stored in a prohibited area. on cookline garbage can. employee dicing cucumbers into food bin sitting on garbage can Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind spices and ready-to-eat toppings in cookline reach-in cooler across from wood rotisserie Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employees cutting tomatoes, cucumbers, and assembling salads with bare hands. Corrected On Site.
- 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. dishwasher observed handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee not wash hands before grabbing a new pair of gloves
- Critical. Observed employee wash hands with no soap. at handsink by pizza oven
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep surface next to cutting board with ongoing food preparation Repeat Violation.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. dishmachine observed at 170 degrees at manifold
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishmachine
- Critical. Observed buildup of slime in the interior of ice machine. black and clear slimy buildup that is removable with alcohol swab
- Critical. Observed encrusted material on can opener. dried food debris
- Observed utensils stored in crevices between equipment. knives on prepline
- Critical. No handwashing sign provided at a handsink used by food employees. at handsink by pizza oven, back prep handsink
- Critical. Hand wash sink lacking proper hand drying provisions. back prep handsink Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back prep handsink Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket observed at concentration exceeding 200ppm
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over letuce in reach in cooler by fryers.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. glass with brown liquid next to clean dishwas.
- Critical. Hand wash sink lacking proper hand drying provisions. on cookline by stoves.
- Critical. Handwashing cleanser lacking at handwashing lavatory. on cookline by stoves.
- Observed personal care item stored with dishwares. cell phone small wallet on bowl on storage rack by window.
- Critical. Observed unlabeled spray bottle. generic brand spray bottle with yellow substace without label.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. rear prep Corrected On Site.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Observed incorrect information on Hotel and Restaurant license. 280 seats
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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