- Basic - Food debris/dust/grease/soil residue on exterior of microwave. In front of kitchen area. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Two coolers in back kitchen not maintaining proper temperature. 44°. Corrective action taken By end of inspection temperature was at 41° and 42°.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back kitchen. **Corrected On-Site**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds, salmon steaks, employee reheated to 147°. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon steaks cooked to 102°. Employee reheated. Operator stated he will cook the salmon to 145° for a minimum of 15 sec. Until he can get a letter for farm raised and pellet fed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 coolers near back of restaurant ham, turkey, cheese all at 44° at end of inspections temperature was at 42°. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food, cooked shrimp under raw salmon in walk in cooler up stairs. Whole shell eggs over cheese in walk in cooler downstairs. Both **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Kitchen. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishmachine in bottom floor. Corrective action taken. By end of inspection dish machine is working at 180°.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Basement WIC at 53-55f.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 88f water, waffle spatula, **Corrected On-Site**
- Basic - Ventilation inadequate; cooking sausage without hood in kitchen area. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Basement WIC 53-55f
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Many items basement WIC
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. By office, blocked with pan, **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bar, **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area. Cups dry storage **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over pan rack mop closet
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. White substances bakery, **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Ground beef over hotdogs WIC **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. 409 cleaner by flour
- Intermediate - Encrusted material on can opener blade. Bakery **Corrected On-Site**
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3/27/2013 | 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. TOUCHING COOKED SANDWICHES Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SCALLOPS OVER CELERY Corrected On Site.
- Critical - Observed toxic item stored by utensils. 409 CLEANER BY PLATES Corrected On Site.
- Critical - Observed unlabeled spray bottle. WAREWASH AREA
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. DOWNSTAIRS WAREWASH, USE ALTERNATIVE SANITIZATION UNTIL OPERATIONAL
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSTANCE
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED WITH TRASHCAN BAR Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE ON PREP TABLE and BAR Corrected On Site.
- Critical - Observed food stored on floor.MATZA DRY STOREROOM Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. SEVERAL REACHIN COOLERS
- Observed ice scoop with handle in contact with ice. BAR Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BITTER AT 64F ON COUNTER, Corrected On Site. MARKED FOR TIME
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT 72F FOR LESS THAN 1 HOUR Corrected On Site.
- Critical - Observed toxic item stored by food. BUG SPRAY BY SUGARS BAR Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. SPAREVWAREWASH DOWNSTAIRS DO NOT USE UNTIL CAPABLE
- Wet mop not hung to dry.
- Wiping cloth quat sanitizing solution not at proper minimum strength. Corrected On Site.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER EMPLOYEE ROOM AT 53FDO NOT USE UBTIL CAPABLE OF 41F
- Equipment and utensils not properly air-dried. METAL PANS Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. OVER DOWNSTAIRS WAREWASH and DOWNSTAIRS DRY STORAGE Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. QUAT IN BUCKETS Corrected On Site.
- Plumbing system in disrepair. HANDWASH SINK SPRAYING ONTO FLOOR
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. METAL PANS Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. DOWNSTAIRS WAREWASH
- Critical - No oyster warning sign with required language provided. Corrected On Site. PROVIDED SINAGE FOR POSTING WHEN OYSTERS ARE SERVED.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER AT 57F ON COUNTER MARKED FOR TIME OUT 45 MINUTES, Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SOUP SKIMMER IN ROOM TEMP WATER Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Equipment and utensils not properly air-dried. WET NESTING PLASTIC PANS
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stem valve cappuccino machine
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. SOUP IN EMPLOYEE CAFETERIA
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW PORK & BACON IN CELLAR WALKIN Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. SCALLOPS IN WALKIN COOLER
- Critical. Observed handwash aids at a non-handwash sink. BAKERY Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. LIBRARY BAR
- 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.FRONT OF HOUSE EMPLOYEE NOT DONE ALL EMPLOYEES less than 60 DAY'S
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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