- Basic - Bowl or other container with no handle used to dispense food......flour , granola . **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar . **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name......wrong labeled tomato soup in walk in cooler. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.....chicken soup, wheat berry salad in walk in cooler . Operator discarded food. **Corrected On-Site**
- 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. .....hummus in reach in drawer in kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......wrong date tomato sauce in walk in cooler. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash......cup stored front of handwashing sink , dishwashing area. **Corrected On-Site**
- Basic - Equipment in poor repair.......reach in cooler in service station . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......whipped butter 70°, milk 50° in reach in cooler in service station . Food being held more than 4 hours . Stop sale issue. Hummus 47°, feta cheese, sauces 45° in flip top pantry low boy reach in cooler in kitchen. Food being held less than 4 hours. Operator stated that top was open long for prep. Advised to operator closed the door all the time. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection......clams chowder sauce at 11:55 am 65° in walk in cooler . At 12:20 noon was Sam temperature . Food moved to freezer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by glass racks **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.......clams chowder in walk in cooler. **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus , butter 45° in reach in cooler . Food being held less than 4 hours . Food moved to freezer. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw marinated beef above ready to eat soup, pasta . **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ice machine soiled.
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1/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...... dishwashing area.
- Basic - Equipment in poor repair.....room service cooler middle and bottom shelf. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - In-use utensil not used with moist food stored in running water.....deeper well no running water by ice cream cooler in pantry in restaurant kitchen. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser....bar.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cheeses 46° in in reach in grill cooler cross from grill in kitchen. To much stocking. Milk , half and half 47° in room service cooler in bottom shelf. Operator discarded food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. ......raw beef, raw chicken above raw sea food in reach in drawer in kitchen. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked..milk in walk in cooler.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Gelatos on floor in walk in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed small flying insects in bar area. --- near both beverage stations
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- Corrective Action Taken.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Used with raw scallops, Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Handsink used dumping drinks behind the bar. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl used with sugar Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. --- dry food storeroom
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. --- production kitchen.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw seafood. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times blocked at bar by a blender
- Critical - Handwashing cleanser lacking at handwashing lavatory at bar
- Critical - Insecticide/rodenticide use not in compliance with regulations. tracking powder used in cabinets of employee lunch area
- Critical - Observed dead roaches on premises. 11 dead in cabinets of employee This violation must be corrected by : 3/10/11.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese 45 on cookline
- Critical - Observed small flying insects in bar area. This violation must be corrected by : 3/10/11.
- Wet wiping cloth not stored in sanitizing solution between uses on back prep table
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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Observed cloth used as a food-contact surface. --- unclean terry-cloth towel placed 'atop' raw scallops in cook line drawer. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. --- in kitchen, dry food bins.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in rear prep area, utensils in bain marie
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of slime in the interior of ice machine.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- seafood in drawers out of temp.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Observed leaking pipe at plumbing fixture. --- heavy condensate leakage directly above & behind refuse compactor. this is creating a potential point of harborage for rodent/vermin.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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1/22/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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10/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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