- High Priority - Vacuum breaker missing at hose bibb. Kitchen **Warning**
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4/23/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage **Warning**
- Basic - Stored food not covered in walk-in cooler. Sauces, and soups. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, salmon, tuna, shrimps and cooked vegetables at 47-49f on the cookline open top reach in cooler instructed operator to ice down the food **Warning** Using time in lieu of temperature on this unit
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach, arugula and green mix at 65f on the prep area, placed in an ice bath **Warning** Using time in lieu of temperature
- High Priority - Vacuum breaker missing at hose bibb. Kitchen **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline reach in cooler **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning** Unit is being serviced at the time of the inspection.
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2/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of Chicken on the walk in freezer floor. **Warning**
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimps, beef. **Warning**
- Basic - Stored food not covered in walk-in cooler. Sauces, and soups. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, salmon, tuna, shrimps and cooked vegetables at 47-49°f on the cookline open top reach in cooler instructed operator to ice down the food **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and Hal at 68°f on the coffee station, operator instructed to iced down the food. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach, arugula and green mix at 65°f on the prep area, placed in an ice bath **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- 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. Waitress garnishing pasta with parsley using bare hands, touching cut lemons with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces and pasta in an ice baths at 50-56°f instructed operator to add more ice. Pork chops and lasagna at 68°f on top of the oven, moved inside a cooler. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Kitchen **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling pasta in closed, stacked containers, from 96°f to 94°f in 1/2 h. Cooling sauces and soups in deep containers, from 56°f to 55°f in 1 h. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline reach in cooler **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs, sauces, lasagna, soups ad pasta in the walk in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, black debris and/or dirt on nonfood-contact surface. Walk in cooler fan guards, shelves and walls.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Leaking pipe drain at plumbing fixture. 3 compartment sink waste water running on to kitchen floor.
- Basic - Soiled reach-in cooler gaskets. Several coolers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooled in walk in cooler in deep containers and covered with a lid at 57°f, cooling at a rate of only 2°f per 30 minutes at time of inspection. Pasta was placed in ice bath immediately to rapidly cool to 41°f and below. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler fan guard and ceiling.
- Basic - Cloth / Towel used as food contact surface. Towel covers/ on top of cooked chicken in walk in cooler. **Corrected On-Site**
- Basic - Employee eating in a food preparation area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soil residue build-up on nonfood-contact surface. On exterior of food storage containers.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust and black debris . walk-in cooler ceiling and fanguards.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler by dough mixer.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing seafoods / shrimp in kitchen handwash sink. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp / seafoods . Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausages , sauces, pasta, rice, mashed potatoes in walk-in cooler.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, gase, dust and/or dirt on nonfood-contact surface. cookline shelfs and on rolling cart in kitchen.
- Observed equipment in poor repair. standing water inside of cookline reach-in cooler. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over raw veal in cookline reach-in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggcarton with raw shell eggs sitting directly on top of feta cheese in top of fliptop cooler. kitchen. Corrected On Site.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pasta in walk-in cooler at 72 degrees in deep container with lid on container. Pasta was placed in shallow containers in freezer to still cool to 41 degrees within remaining 2 hours. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. cookline.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on exterior of pasta container lid in walk-in cooler and on ceiling in walk-in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar.
- Critical - Observed food being cooled by nonapproved method. with tight lid in deep container. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station Corrected On Site.
- Observed leaking pipe at plumbing fixture. water line of prep sink by mixer/slicer.
- Critical - Observed raw animal food stored over cooked food. raw veal over cooked fish in walk-in cooler. Corrected On Site.
- Critical - Observed screen in door torn/in poor repair. kitchen backdoor / screendoor.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soil residue in storage containers. Spices container Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler- Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated food debris. By desert prep area-
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler- Soupes - Pasta - Sauces- Repeat Violation. Corrected On Site.
- Shelves / Aluminium not changed daily - Repeat Violation.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. Reach in freezer door
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Establishment not maintaining shellstock tags for 90 days. This violation must be corrected by : 12/12/10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausage,pasta and sauces in walk in cooler-
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area. Walk in cooler-
- Observed ice scoop with handle in contact with ice.
- Observed equipment in poor repair. Reach in freezer door
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Aluminium unchanged daily -
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed residue build-up on nonfood-contact surface.Shelves in kichen
- Observed clean equipment stored on floor.
- Observed wall soiled with accumulated food debris. By server line
- Critical. Observed toxic item stored by utensils.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/12/10.
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10/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meat balls and meat sauce
- Critical. Working containers of food removed from original container not identified by common name.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler /szlad prep area
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. No handle in scoop in sugar container by salad prep area
- Table-mounted nonfood-contact equipment is not installed to allow easy cleaning. Aluminium shall be changed daily
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar area
- Floors not maintained smooth and durable. By salad prep area
- Observed wall soiled with accumulated black debris in three compartment sink area.
- Lights missing the proper shield, sleeve coatings or covers.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glaze . Large pot left in kitchen from previous night. Stop sale issued.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups in walk in cooler
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. At 55 degrees F. Thawed from the day before. Stop sale issued. Fifteen pounds of ground beef
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Eggs by ready to eat sauce
- Critical. Observed uncovered food in holding unit/dry storage area. Chocolat bar by salad prep area
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelve with unchanged aluminum foil by cook line
- Clean wiping cloth not properly stored. In reach in cooler
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/Utensils container
- Observed single-service articles stored without protection from contamination. Drinking straws
- Waste line missing at soda gun holster. In bar area
- Critical. Air gap not installed. Dipper well.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. In bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. In bar area
- Critical. Observed dead roaches on premises. One in office and three on ceiling ligh cove. This violation must be corrected by : 12/30/09.
- Observed wall soiled with accumulated food debris. By server line
- Lights missing the proper shield, sleeve coatings or covers. Reach in cooler by salad prep area
- Critical. Observed toxic item stored by utensils.
- Carbon dioxide/helium tanks not adequately secured.
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12/29/2009 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Salmon,tuna and veal.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dressing in reach in cooler Corrected On Site.All food has been moved to walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon,tuna and veal
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two Reach in coolers by cook line
- Critical. Observed potentially hazardous food thawed in standing water. Squides Corrected On Site.
- Critical. Observed food stored in a prohibited area. In hand washing sink Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Macaroni product in dry storage
- Critical. Observed uncovered food in holding unit/dry storage area. Cheese dirrectly on shelve Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. By cook line
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler
- Observed utensils in poor condition.
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed personal care item stored with food. In dry storage room
- Critical. Observed toxic item stored by food. Grease remover by tomatoes Corrected On Site.
- Critical. Observed toxic item stored by utensils. Degreaser Corrected On Site.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/17/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 10/16/2008 | Routine - Food | Warning Issued |
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