- Basic - Food storage container/container lid cracked or broken. / plastic container for raw chicken. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / flour container on top shelf / **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw lamb stored in between raw chicken / reach in cooler / cook line / **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / by dish washing area / **Corrected On-Site** **Warning**
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Floor soiled/has accumulation of debris. Behind and under stove.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stand up kitchen cooler ,44°f cooked suasage, 48°f carrot soup. Products were not in the process of preparation or cooling. Products were not being controlled by time either. Operator discarded of suasage without instruction from inspector. Operator discarded on carrot soup on site.
- 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. stand up kitchen reach in cooler, 48°f carrot soup. Products were not in the process of preparation or cooling. Products were not being controlled by time either. Operator discarded of suasage without instruction from inspector. Operator discarded on carrot soup on site. Product was tightly covered with a lid. Operator stated product had been placed in cooler last night.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 44°f cooked suasage, 48°f carrot soup. Products were not in the process of preparation or cooling. Products were not being controlled by time either. Operator discarded of suasage without instruction from inspector. Operator discarded on carrot soup on site. Product was tightly covered with a lid. Stand up kitchen cooler.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees apron / **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / cooked rice at 49F / reach in cooler / rice discarded by the operator.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine at 0ppm / **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. / raw calamari stored next to butter, sauces / reach in cooler / **Corrected On-Site**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outsides of storage bins
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy cream
- Intermediate - Water filter not changed according to manufacturer's instructions. Icemaker dated 2-12
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler food temperatures 43-46 Do not store potentially hazardous foods in this cooler until maintaining 41 or colder **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested below 50 ppm after 3 cycles Set up manual sanitizer until Dishmachine is repaired. **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. Bar area **Warning**
- Observed attached equipment soiled with accumulated dust. Over Icemaker cooler. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lamb 46 scallops 46 in cook line cooler. Moved to alternate cooler for temperature recovery Also crumbled blue cheese 46 **Warning**
- Critical - Vacuum breaker mising at hose Bibb on hose side of Y fitting added to Mopsink faucet **Warning**
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12/5/2012 | Routine - Food | Warning Issued |
- Missing drain plug at dumpster.
- 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. Provide training within 60 days of date of hire
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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