- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. 5 gallon containers of sauce dry storage floor
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 5 gallon containers of soups and beans WIC floor
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ware washing area and food prep area front of kitchen
- 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 - Floor area(s) covered with standing water. WIC
- Basic - Floor tiles cracked, broken or in disrepair. WIF
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. WIC
- Basic - Mop/service sink in disrepair. Excessive amount of items in mop sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. HWS bar area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari in sink defrosting via room temperature. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 60°f **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen. Area near mop sink
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. 15 five gallon containers Home Depot logo holding different food products in WIC. Dry storage are five gallon container being used to store food product.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb. Hose hooked up below HWS front area before WIC.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. HWS bar front of the house
- Intermediate - Handwash sink used for purposes other than handwashing. Water Filter device attached to hand wash sink near ware washing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area front of the house
- Intermediate - No soap provided at handwash sink. HWS bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Near Dish machine
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Located bar front of the house
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle.
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5/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Basic - Build-up of soil/debris on the floor under shelving. Storage
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing soiled apron.
- Basic - Food stored in a location that is exposed to splash/dust. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Plumbing system in disrepair. Hand sink for dishwasher
- Basic - Wall soiled with accumulated black debris in storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- 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 - Handwash sink used for purposes other than handwashing. Bar
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Spanish menu.
- Intermediate - Soil residue in food storage containers.
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3/7/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken wings for less than 4 hours
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE USING 3-COMP METHOD
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable. WALK-IN COOLER Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. OUTSIDE BAR
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed floor area(s) covered with standing water. WALK IN COOLER
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Raw animal food not properly separated from ready-to-eat food.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Dispensing utensils not designed or constructed with a handle. Repeat Violation.
- Floors not constructed easily cleanable. WALK-IN COOLER FLOOR
- Critical - Observed employee improperly washing hands. Without removing gloves
- Critical - Observed food stored in undrained ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation. Repeat Violation.
- Observed insect control device installed over food preparation area.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ICE USED TO REDUCE AND MAINTAIN TEMPERATURE Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
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7/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen. CURRENT PEST CONTROL INVOICE PROVIDED
- Critical - Vacuum breaker mising at hose bibb.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 3/23/2011.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. FRONT COUNTER
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3/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF MOVED TO OVEN FOR HOT HOLDING
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 3/23/2011.
- 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.
- Violation: 14-31-1 Dispensing utensils not designed with handle. Repeat Violation.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. FRONT COUNTER
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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3/23/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 3/23/2011.
- Dispensing utensils not designed with handle. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand sink missing in food preparation room or area. FRONT COUNTER
- Critical - No oyster warning sign with required language provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF MOVED TO OVEN FOR HOT HOLDING
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3/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. CHICKEN MOVED TO COOLER
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER RTE FOOD. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. WALK-IN FREEZER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed walk-in cooler gasket torn/in disrepair.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- No copy of latest inspection report.
- 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 This violation must be corrected by : 11/9/2010.
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9/9/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Vacuum breaker mising at hose bibb.
- Carbon dioxide/helium tanks not adequately secured.
- 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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5/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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