- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mojo (fresh garlic) Corrected On Site. DISCARDED
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PORK COOKED ON THE 12/19 Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. SPLASHGUARD MUST BE INSTALLED BETWEEN ICE BIN AND HANDWASH SINK
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SALT Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE COOLER DRAWERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. NON_USED REACH_IN COOLER Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Hot water not provided/shut off at employee hand wash sink. SERVICE BAR
- Critical. Hand sink missing in food preparation room or area. NEEDS TO DESIGNATE A SINK FOR HANDWASHING IN SERVICE BAR
- 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.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP
- Equipment or utensils for dispensing ready to eat food not designed or constructed with a handle
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water. 2ND FLOOR STORAGE
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Hotel and Restaurant current license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed equipment in poor repair.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. coffee area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen sheves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No current boiler certification provided/available. For reporting purposes only.
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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