- Basic - Cutting board has cut marks and is no longer cleanable.in shucking area
- Basic - Gaskets/seals on holding unit in poor repair.white freezer at bar.
- Basic - Ice scoop handle in contact with ice at Bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in meat walk in cooler.
- Basic - Paper towel used as liner for food container for beef and fish inside drawers at cook line and on top of salad at wait area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In pastry area.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at cook line 80°F, was heated to 165°F and hot held.
- High Priority - Raw Beef stored over ready-to-eat food ( bread ) and frozen glass bricks used for service in raw bar in walk-in freezer - not all products commercially packaged.
- Intermediate - Cutting board(s) stained/soiled in shucking area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in shucking area.
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08/01/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container of bread and beef stored on floor in walk-in freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. At cookline.
- Basic - Food stored in dry storage area not covered. Sugar and flour **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120°F on grill at cook line . Heated water to 135°F **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. Waiter handling toast.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper tiradito.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.storage of dishes at bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line **Corrected On-Site**
- Intermediate - Oyster tags not marked with last date served.
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3/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container of Bread Sliders stored on floor in walk-in freezer.
- 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 at cook line
- Basic - Plate with no handle used to dispense cooked potatoes **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Clarified butter at cook line at 120°F, for less than one hour, will be discarded after 4 hours. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Au Gratin Potatoes at 54°F, cooked 24 hours ago in walk in cooler. Voluntary discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook at cook line
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Smoked salmon at 49 °F at cook line added ice cooled down to 41°F **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dish wash area.
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2/10/2014 | 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 . orange juice.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Coffee.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 50°F. Added ice to cool it down to 41°F. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.No lid or straw. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.Cell phone charger at prep area on counter. **Corrected On-Site**
- Basic - Employee tasting food with finger while preparing.
- Basic - Sugar scoop handle in contact with sugar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook at cookline
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter at cookline 50?F .Butter was placed in cooler and cooled down to 41?F **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.Ostructed at cookline with dishes in front of it **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in dish area
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.At dish wash area
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.At Employee restroom. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with black debris in dishwashing area and in back prep ar3a.
- Observed gaskets/seals on cold holding unit in poor repair.At cookline .
- Critical - Observed handwash sink used for purposes other than handwashing.Glas washing brush at sink. Corrected On Site.
- Observed hole in ceiling.In dishwashing area under roolled up spray hose.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and slimy in Pantry.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Wait station .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter at 61 in wait station. Corrected On Site. Butter was moved into walk in cooler . 41 Degrees fahrenheit second reading.
- Critical - Observed uncovered food in holding unit/dry storage area Rock Salt. Corrected On Site.A cover was put on container.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.3 compartment sink Corrected On Site.200ppm
- Wet wiping cloth not stored in sanitizing solution between uses at cookline Corrected On Site.Cloth was removed
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar.
- Critical - Hand wash sink lacking proper hand drying provisions. inside bar. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. cooler at outside server's station.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. inside bar cooler.
- Observed nonfood-contact equipment in poor repair, rusted shelving at cooler in outside server's station.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top. Corrected On Site.
- Observed single-service articles improperly stored. takeout boxes not properly inverted. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Mr clean bottle by pitchers. Corrected On Site.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Build-up of food debris, dust or dirt on nonfood-contact surface. at outside server's station cabinet
- Clean bowls, plates not stored inverted or in a protected manner.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. server's placing lemon slices on cups with barehands
- Critical - No handwashing sign provided at a hand sink used by food employees. bar in dining area.
- Nonfood-contact equipment in poor repair. rusted shelving at cooler in outside server's station.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 64 degrees held under no temperature control in shelving near outside server's station.
- Reach-in cooler gasket torn/in disrepair. outside server's station .
- Straws provided for customer not individually wrapped or in an approved dispenser. at bar. Corrected On Site.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. outside server's area cooler.
- Observed floor area(s) covered with standing water. mechanical room near water heaters.
- Observed gaskets with slimy/mold-like build-up. outside server's area cooler.
- Observed residue build-up on nonfood-contact surface. handwash sink interior soiled at outside server's station .
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. olives at bar cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. salt at outside server's station cooler.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bread storage unit not cleaned prior to accumulation of soil residue. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in soiled container . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop holder soiled.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. interior of handwash sink outside.
- Critical - Observed small flying insects in bar area.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. sugar and salt containers at bar.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. strainer stored in gap between wall and equipment at bar.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. inside of handwash sink in outside server's station .
- Violation: 25-05-1 Observed single-service articles improperly stored. invert takeout containers by glass storage area.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. employee restroom .
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. obstructed at bar.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to store utensils and equipment at bar.
- Critical. Violation: 35A-07-1 Observed small flying insects in bar area.
- Critical. Violation: 35A-09-1 Observed the presence of insects at otside server's area. ants.
- Violation: 44-06-1 Linen not properly stored in clean dry place until used. stored under potted plants.
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. emergency exit in dining room locked. For reporting purposes only.
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10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. sugar and salt containers at bar.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. strainer stored in gap between wall and equipment at bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside of handwash sink in outside server's station .
- Observed single-service articles improperly stored. invert takeout containers by glass storage area.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee restroom .
- Critical. Handwash sink not accessible for employee use at all times. obstructed at bar.
- Critical. Observed handwash sink used for purposes other than handwashing. used to store utensils and equipment at bar.
- Critical. Observed small flying insects in bar area.
- Critical. Observed the presence of insects at otside server's area. ants.
- Linen not properly stored in clean dry place until used. stored under potted plants.
- Critical. Observed obstructed exits, stairs, hallways or egress. emergency exit in dining room locked. For reporting purposes only.
- 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. This violation must be corrected by : 12/04/10.
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10/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.sugar and other container at bar and service station
- Observed old food stuck to clean dishware/utensils. at wine caraf at bar. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soiled cloths used as liner
- Observed gaskets with slimy/mold-like build-up.outsi service station
- Observed clean utensils/equipment stored in dirty cloths server's station drawer
- Observed single-service articles stored without protection from contamination.unwrapped straws at bar top. Corrected On Site.
- Critical. Observed small flying insects in bar area.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name. sugar container at server's area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped cream and butter at flip top cooler at cookline Corrected On Site.
- Critical. Observed food stored on floor. bacon at walkin freezer . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. flour, sugar bins at dry storage area.
- Observed equipment in poor repair. can opener rusted
- Observed nonfood-contact equipment not preventing cross contamination. splashguard at handwash sink in cookline not preventing splashing from contacting food
- Observed old labels stuck to food containers after cleaning.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside handwash sink at outside server's area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean outside of ice machine by doors
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. pot shelving by ice machine
- Critical. Hot water not provided/shut off at employee hand wash sink. 85 degrees at employee restroom handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. 92 degrees at cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. 95 degrees by dishwashing machine , 92 degrees by 3 compartment sink
- Critical. Hot water not provided/shut off at employee 3 compartment sink.98 degrees
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed small flying insects in bar area.
- Ceiling tile missing. By dishwashing machine area
- Carbon dioxide/helium tanks not adequately secured. dry storage area
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9/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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