- Basic - Bowl or other container with no handle used to dispense food. In ice and flour
- Basic - No handwashing sign provided at a hand sink used by food employees. At the bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Observed dented can in dry storage area. Operator placed aside to return to vendors
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male employee clocked in and start working without washing hands
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 waitress touched garnish with bare hands
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed waitress used hand sanitizer instead of HW
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees by 3 compartment sink.
- Basic - Stored food not covered in chest freezer. Ice cream not covered.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 70°F in kitchen, butter moved o reachin coolers for cooling and cold holding. Corrective action taken
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched faucet handles and did not change gloves. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink handsink at end of cookline used to dump oil and rinse utensils. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink.
- Intermediate - No soap provided at handwash sink by 3 compartment sink.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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. Employee touching cheese with bare hands . Employee educated on proper glove/ utensil usage. Also servers cutting bread bare hands.**Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in 3CS . Now at 200 ppm **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink on cookline. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice machine scoop. Using large metal bucket
- Basic - Equipment in poor repair. Dessert cooler ambient air temperature holding at 53°F. All PHFs voluntarily discarded. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sink. At dish machine area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *creme Brle 59°F. *Whipped cream 56°F. *Cheesecake 59°F. In dessert cooler. Product voluntarily discarded. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Soap and chemical cleaner stored in handwash sink next to ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom. At dishwash area.
- Intermediate - No soap provided at handwash sink. Dish machine area
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6/20/2013 | Complaint Full | 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** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread rolls in walkin. **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. Servers cutting bread for service barehanded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed seven ramekins of creme brulee made inhouse on a previous day at 47?F in dessert display cooler. Voluntarily discarded.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed containers in hand wash by mop sink in back. **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables and shelves. Corrected On Site.
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled cups used in all ice bins.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Back prep area. No soap, handwash sign, or paper towels at warewashing handsink. No soap and sign at bar handsink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table soups.
- Critical - Observed buildup of slime on soda lines touching ice at bar.
- Critical - Observed employee eating in a food preparation or other restricted area. Back prep/storage area.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw fish in grill drawer cooler. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. dispensing sweet potatoes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter prep 48f Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef cuts seafood
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No date marking on prepared foods-wic-salmon seafood salad.
- Critical - No soap at bar handsink-not used-blocked.
- Critical - Not sanitizing prep surfaces between uses.
- Utensils stored working end up - wait station.
- Critical - Waitstaff touching salads, garnishes with barehands.
- clean utensils on prep surface.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. items in wic
- Critical. Observed food stored in a prohibited area. rinsing prepping salad dish wash area Corrected On Site.
- Critical. Observed food stored on floor. crab boxes wic
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cook line
- Observed employee with ineffective hair restraint. line cooks
- Observed soiled wet wiping cloth in use with fresh solution. Corrected On Site.
- Equipment and utensils not properly air-dried. wet nesting pans
- Plumbing system improperly repaired. sink dish wash area
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar
- Critical. Certified Food Manager unable to answer basic Food Code questions. exclusions and restrictions policy
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clarified butter on line Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish over uncovered scallops Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. between equiment
- Observed unnecessary items on the premise. rear storage
- Critical. No list of certified food service managers available at the establishment.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed ice scoop with handle in contact with ice. wait stati n
- Critical. Observed missing/inaccurate warewashing machine data plate. specify which, lo temp, hi temp
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees. bar Corrected On Site.
- Observed unnecessary items on the premise. Corrected On Site.
- Observed clean linens stored in improper location.prep table
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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