- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Drain cover(s) missing. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Displayed food not properly protected from contamination. Cover front line when not in use
- 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 - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. By electric pannel.
- Basic - Carbon dioxide/helium tanks not adequately secured. At dry storage.
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By salad preparation table.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. By ice machine.
- Basic - Single-service items stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 0 ppm when tested.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm when tested.
- High Priority - Stop Sale issued due to food originating from an unapproved source. Desserts (Flans) unable to provided invoice (origin).
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 0 ppm when tested.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it . Salad station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lemon sauce .
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3/20/2014 | Routine - Food | 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating while preparing food. Cook at front cook line.
- Basic - In-use knife/knives stored in crack between equipment and wall. Dough cutting tool (pizza station).7
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken over seafood at walk in cooler.
- 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 not accessible for employee use due to items stored in the sink. Dishwasher area.
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing seafood in it.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel cook line corner.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Egg washed used for artichoke and croquettes 57°f.
- 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.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. No reaching required temperature at final rinse.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No handwash sink for employees. Bar front side
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4/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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