- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on cooler son cooks line have some old food built up in them
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in corner on back dock not secure
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee washing dishes has long beard not restrained at time of inspection
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in walk on cooler have excessive build up on them **Repeat Violation**
- Basic - Food stored on floor. Fry oil jugs on floor in outside storage area **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. In kitchen and dining room area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50° in salad holder at salad make station **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso sauce 121° in pot on make table. Corrective action-chef stirred product and turned unit hotter **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags fm 9/4 not marked with last date sold **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.extinguisher on right side of exit door to back dock. Chef stated company to charge will be out next week **Repeat Violation**
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09/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom used by female employees per chef
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in both walk in coolers have some dust build up on them **Repeat Violation**
- Basic - Food stored on floor. Fry oil jugs on floor in outside storage room **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks without lids in reach in coolers on cooks line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and fish being thawed in standing water **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Gaskets and area where gaskets touch door frame on reach in cooler in appetizer station have some black build up on them.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella 50°, cheese 49°, rice 50°-53°, salmon 52°, pork chops 48°, chicken breasts 48°, pasta 48°, grits 48°, salad mix 48° Corrective aciton-chef placed ice bags on products in walk in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Fish, shrimp, black beans, garlic butter, all placed back in walk in cooler at end of time limit for use later today. Corrective aciton-chef discarded products
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso sauce 119° in crock pot on cooks line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black build up on it
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for clams not marked with date last portion is sold **Repeat Violation**
- Intermediate - Soda gun soiled. Unit at front end of bar has some build up in it **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit next to back door not in green
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08/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks outside by back gate not secure **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several boxes of food on floor in walk in freezer **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on make table in back kitchen area and on counter in service station in dining room **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Employee phones sitting on make table while prepping in kitchen
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washer stacks dishes while still wet
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in walk in coolers outside have some dust build up on them **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 0 ppm. Chef added bleach to sink, retested at 100 ppm
- 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. Dish machine at 0 ppm, chef contacted repair company to check issue
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put hand in sanitizer bucket, rubbed them together, dried them with cloth towel and then placed gloves on. Chef spoke to employee regarding proper procedures
- High Priority - Live flies in kitchen. Several throughout kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 48° in top of salad make station, rice 55°, egg wash 61° held in ice bath next to cooks line, whipped topping 48° in dessert cooler in back kitchen area. Corrective action-whipped topping moved to dessert freezer **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, fish 48°-55° in ice bath on cooks line. Corrective action-chef prepared better ice bath do entire product is covered and kept cold. Mahi 53° in walk in cooler, chef placed ice in pan with product
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kits not used to test 3 compartment sink at 0 ppm or dish machine at 0 ppm
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tag not marked
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler in dessert area ambient temperature at 48°, cooler in salad making area ambient temperature 46°
- Intermediate - Soda gun soiled. Unit at end by front door has some black build up in it
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler ambient temperature at 44° corrective aciton-chef turned unit down to make colder
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Container of sauces and special seasoning not labeled **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets in salad cooler on cooks line
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside back door area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple boxes of food on floor in walk in freezer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers in walk in cooler and produce cooler have some build up on them
- Basic - Food not stored at least 6 inches off of the floor. Bag of rice and containers of fry oil on floor in outside storage shed **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small refrigerator with whipped topping in it behind bar
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Arugula 48°, chopped cabbage 47°, salad mix 47° all in produce cooler outside. Corrective action-chef turned unit colder as ambient temperature set at 43°
- High Priority - Live, small flying insects in food preparation area. Small flies in back kitchen area and fruit flies in ladies restroom **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 47° in reach in cooler at salad station. Rice 45°, in walk in cooler Corrective action-chef placed ice bags on products
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Container of in house made spinach dip dated 11/23 in walk in cooler. Corrective action-chef voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black yield up in it
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Key lime pies not properly dated after removal from walk in freezer
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Oil jug **Corrected On-Site** **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm **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 - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Not enough chlorine in it
- High Priority - Live, small flying insects in food preparation area. Prep room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60? shrimp, crab cakes, spinach dip, cheeses, corrective action: iced down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 80? butter and flour mixed, on table, corrective action: placed in cooler **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Thermometer in unit reading 60? all foods at 60?
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice at 55? in walk in cooler, corrective action: uncovered
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Corn nuggets held at 111? under heat lamp. Corrective action-voluntarily discarded
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in panko batter **Corrected On-Site**
- Critical - Observed food stored on floor. Food stored on floor in freezer **Corrected On-Site**
- Observed gaskets with slimy/mold-like build-up. Gaskets on reach in cooler in back kitchen area has black build up on them
- Critical - Observed interior of microwave soiled. Interior top of microwave near fry station has food build up in it
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken breasts in reach in cooler 44-45?. Corrective action-moved to walk in cooler. Rechecked temp after 30 minutes and they were at 42?
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over seafood in walk in freezer.
- Observed single-service items stored on floor. Cases of single service items on floor in upstairs storage area.
- Observed utensils stored in crevices between equipment. Knives stored between make tables and coolers in cooks line. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Several items being held under time but not on list of items where time is tracked. Corrective action-added all items to time tracking sheet
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Creme brulee dated 11/20. Corrective action-voluntarily discarded
- Critical - Working containers of food removed from original container not identified by common name. Several food containers not labeled. **Corrected On-Site**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. walk-in freezer
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. some plastic containers cracked
- Violation: 15-30-1 Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. dessert cooler
- Violation: 21-17-1 Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. Repeat Violation.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. shelves in walk-in Repeat Violation.
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5/18/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in against wall on cookline
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes and noodles cooked 5/14 50'F and 48'F respectively. Corrected On Site. discarded
- Food-contact surface not smooth and easily cleanable. some plastic containers cracked
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while choppung plant foods Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelves in walk-in Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. deep pans, tightly covered Corrected On Site.
- Critical - Observed food stored on floor. walk-in freezer
- Observed gaskets with heavy slimy/mold-like build-up. dessert cooler Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. pepper
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 68'F Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab dipx2 57'F, spinach dipx5 57'F, soup 51'F, shrimp 54'F all in reach-in against wall on cookline. Corrective Action-moved to walk-in
- Observed reach-in cooler gasket torn/in disrepair. dessert cooler
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
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5/15/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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1/3/2012 | Complaint Full | Admin. Complaint Callback Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle Repeat Violation.
- Observed attached equipment soiled with accumulated dust/mold-like substance. fan cover in walk in cooler Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed equipment in poor repair. reach-in pooling water Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee put french fries and fried chicken on plate Corrected On Site.
- Critical - Observed food with mold-like growth. raspberries in dessert cooler Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. dessert reach-in cooler Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. bulk bin in bake room
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10/3/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Clean clothes, hair restraints
- Critical - Cross-contamination, equipment, personnel, storage
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Potentially hazardous food properly thawed
- Critical - Potentially hazardous food properly thawed
- Pre-flushed, scraped, soaked
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cre bralee 50F cooling from yesterday, discarded
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 36F Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. covering foods while cooling
- Critical - Observed food stored in ice used for drinks. cooked shrimp and beer at bar ice bin Corrected On Site. Repeat Violation.
- Observed leaking pipe at plumbing fixture. 3 comp sink by ice machine Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F half-half at beverage area, iceath not properly done, discarded
- Observed residue build-up on nonfood-contact surface. on shelves in walk-in cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prime rib
- Critical - Working containers of food removed from original container not identified by common name. flour by cook line Corrected On Site.
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4/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. vents in both walk-in cooler
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed establishment operating with changed menu and/or increased seating without approval for such change. 225 total seats; must fax seating change record form asap 904-727-5558
- Critical - Observed food stored in ice used for drinks. drink at bar Corrected On Site.
- Critical - Observed food stored on floor. oil jugs, shed
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent upright reachin cooler
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice at bar
- Observed leaking pipe/faucet at plumbing fixture. dump sink at bar
- Observed single-service items stored on floor. shed
- Critical - Observed toxic item stored by food. spray bottle by liquor at bar Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. couldn't print log and didn't document times at all
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. faucet at mop sink Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. several foods, iced down Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin by cook line thermometer reading 54F; don't use it until fixed
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 32F in reachin
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger over raw fish in reachin Corrected On Site. Repeat Violation.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. tongs hanging on stove handle Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. grabbed sanitizez towel, with same gloves grabbed bread, explained Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting apple, got gloves Corrected On Site.
- Observed equipment in poor repair.cracked container for lettuce
- Observed gaskets/seals on cold holding unit in poor repair. several reach-ins
- Observed cutting board grooved/pitted and no longer cleanable. prep unit
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. washing and sanitizing, no rinsing, explained
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. lids Corrected On Site.
- Observed clean equipment stored on floor. lid for reachin Corrected On Site. Repeat Violation.
- Waste line missing at soda gun holster. bar
- Critical. Observed spray hose at dish sink lower than flood rim of sink. By dishmachine
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen and bar Corrected On Site. Repeat Violation.
- Observed ceiling soiled with dust. in walk-in cooler
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8/5/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/21/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. employee restroom Repeat Violation.
- Violation: 38-10-1 Light not functioning. hood
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk container Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, wrote time, explained time as public health control ; shrimp, moved to walk-in Corrected On Site. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 26F Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. in 3 reachins Corrected On Site.
- Critical. Observed food stored in undrained ice. chicken and shrimp Corrected On Site.
- Critical. Food not properly protected from contamination. salad plates on top of each other, bottom of plates touching salad
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw ground beef in same pan with raw pork, upright reachin outside Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over olives in reachin; raw chicken over green tomatoes in reachin Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. rice and flour bags, storage Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. bread
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 70F, scoops Corrected On Site.
- Observed nonfood-grade containers used for food storage. chips
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. exterior of ice machine
- Observed clean equipment stored on floor. reachin cooler lids
- Observed leaking faucet at plumbing fixture. handsink
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical. Covered waste receptacle not provided in women's bathroom. employee restroom Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. bar and restroom
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar
- Lights missing the proper shield, sleeve coatings or covers. storage area
- Light not functioning. hood
- Observed personal care item stored with food. jackets Corrected On Site.
- Critical. Observed toxic item improperly stored. spray bottle by plastic wrap Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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2/11/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk
- Critical. Working containers of food removed from original container not identified by common name. Bulk container.
- Critical. Working containers of food removed from original container not identified by common name. Bulk spice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters 48 f. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shrimp on shelf with cooked rice Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed gaskets/seals on cold holding unit in poor repair. Chest freezer
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old food stuck to clean dishware/utensils. Knife on rack.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. Deep fryers
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor. Oven racks
- Critical. Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No copy of latest inspection report.
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8/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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