- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. / technician on site and fixed it / chlorine 100ppm / **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. / ice bin with ice was not protected / no cover and left open overnight / bar.
- High Priority - Raw animal food stored over ready-to-eat food. / raw shrimp stored over clam juice s walk in cooler / **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. / **Corrected On-Site**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In beer cooler area, outside bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Marsala sauce with food starch temped 68°f, product was not in the process of cooling or preparation. Product was not being controlled by time. Corrective action: operator chilled product immediately. Second temperature of product was 40°f. Inspector provided a time as a public health control form to the establishment. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar handsink. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. / soda box / wine storage room / **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Milk / service station / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / women's restroom. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 46F / moved to walk in freezer / temperature rechecked at 40F / **Corrected On-Site**
- 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. / chlorine at 25ppm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw beef patty over stuffed mushrooms / next to make line cooler / **Corrected On-Site**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Bulk food bin
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected from potential customer contamination. Plates located in several areas of dining areas.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fontana cream sauce 47F cooling overnight per operator in too large amount and covered. Repeat Violation.
- Observed residue build-up on underside of mixer head Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable. Wall caulking at prep sink.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Pantry reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 12 11.
- Critical - Violation: 04-01-1 Right cookline reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 49-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 12 11.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair and soiled. Server's reach in cooler
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10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Lasagne 47-48F cooling overnight per operator
- Observed build-up of food debris, dust or dirt on underside of mixer head
- Observed cutting board grooved/pitted/soiled and no longer cleanable.Pizza oven area
- Critical - Observed encrusted, soiled material on slicer.Pizza makeline Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair and soiled. Server's reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese cake 51F and tiramisu 47F overnight per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Veal,mozzarella,fish,chicken and eggplant 49-51F overnight per operator
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Pantry reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 12 11.
- Critical - Right cookline reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 49-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 12 11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/11/2011 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chilling 45F due to unit in disrepair. Technician on site. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter pats 63F held ineffectively on ice at server's area for 2 hours per operator. Moved into cooler for temperature recovery.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Mashed potatoes 115F on top and 160F on bottom of double steamtable pan. Advised to reheat to 165F and use single pan steamtable for better temperature control.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils on cookline
- Cleaned and sanitized spoons at coffee area not properly stored so that only the handles are touched
- Critical. Lack of signage properly designating employee bathroom. Repeat Violation. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.Employee restroom Corrected On Site.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Near warewashing area,cookline and dry storage Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.Pasta cooling in plastic pans, covered & stacked on top of each other in walk in cooler. Uncovered pans and placed on speedrack uncovered for improved cooling.
- Critical. No conspicuously located thermometer in holding unit.Right side makeline cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Icemaker scoop holder. Corrected On Site.
- Observed cookline cutting boards grooved/pitted/soiled and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.Salads area
- Observed nonfood-contact equipment in poor repair Cookline microwave missing splatter guard
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms after 4 cycles. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired Corrected On Site.
- Mopsink Drain cover(s) missing.
- Critical. Lack of signage properly designating employee bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.Employee restroom Corrected On Site.
- Critical. Observed unlabeled chemical spray bottle on cleaning supplies shelf. Corrected On Site.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Parmesan cheese container, server's area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Inside parmesan cheese container at server's area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker scoop
- Observed cutting board grooved/pitted and no longer cleanable.Pantry
- Critical. Handwashing cleanser lacking at handwashing lavatory.Pantry Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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