- Basic - Floor tiles missing.dry storage **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Intermediate - No handwash sink for employees.server station with ice and soup **Warning**
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07/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Floor soiled/has accumulation of debris.Dry storage **Warning**
- Basic - Floor tiles missing.dry storage **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.Cook line **Warning**
- Basic - Waste line missing at soda gun holster. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Presence of insects, rodents, or other pests.3 live roaches in dry storage area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Raw eggs over cheese in walk in cooler. **Corrected On-Site** **Warning**
- 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. Pies **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - No handwash sink for employees.server station with ice and soup **Warning**
- 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. **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.Under equipment
- Basic - Dry storage shelves with rust that has pitted the surface.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.2 lights out on cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade bags used in direct contact with food.Bread **Corrected On-Site**
- Basic - Reach-in cooler front bottom panel torn/in disrepair.
- Basic - Spray bottle containing a food product not labeled.Degreaser **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles
- High Priority - Live, small flying insects in food storage area. Alongside the walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Corned beef 122° f, 140° f **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.White containers across from dish wash area.
- Intermediate - Non-pitting surface rust on food-contact equipment.Prep table **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Beverage tubing/cold plate not separated from stored ice.server station and bar
- Basic - Bowl or other container with no handle used to dispense food.Salsa **Corrected On-Site**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cardboard used to line food-contact shelves. Upright freezer at end of cook line. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- 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.Server station
- Basic - Employee personal items stored in or above a food preparation area.back pack and shoes above and below microwave.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor.Panko **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.By end of cook line at pass thru window.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Nonfood-contact equipment in poor repair.WIC bottom door guard sheeting torn.
- Basic - Screening is not 16-mesh to the inch. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles and large clear containers. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food.Eggs over fruit top shelf
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment.Kitchen shelf
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Kitchen shelf with rust that has pitted the surface.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.Dish wash area **Repeat Violation**
- Basic - Waste line missing at soda gun holster.
- Basic - Working containers of food removed from original container not identified by common name.squeeze bottles
- 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. Ham **Corrected On-Site**
- Intermediate - Soda gun soiled.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning.hood
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.fish Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Fan above dishwasher
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet mop not hung to dry.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law.Reach-in cooler by fryers
- Critical - Hot water not provided/shut off at employee hand wash sink.Handsink by dishwasher
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on hand peele.
- Observed unnecessary items on the premise.Personal items in food prep area.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN FRONT OF COOKLINE
- Critical - Condensation or other drainage not disposed properly. AT 2 REACH IN COOLERS IN BAR AREA
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP STORED ON SOILED SURFACE OF ICE MACHINE Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed leaking pipe at plumbing fixture. AT THE BAR Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. IN REACH IN FREEZER Repeat Violation.
- Observed residue build-up on nonfood-contact surface. REACH IN FREEZER DOOR HANDLES and SURFACES
- Observed residue/slime build-up on nonfood-contact surface. ON HAND SINJ PLUMBING IN THE BAR AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED RICE and CONCH CHOUDER SOUP Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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5/23/2011 | Routine - Food | Administrative complaint recommended |
- 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. SEVERAL FOODS SEE FOODS TEMPERATURE LIST Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP ON TOP OF SOILD SURFACE OF ICE MACHINE Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed the use of an unclean thermometer. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation soil residue. BAR'S REACH IN
- Observed clean equipment stored on floor.
- Observed leaking pipe at plumbing fixture. BAR'S SINK
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease/debris accumulated under cooking equipment.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Corrected On Site.
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER COOKLINE SHELVES
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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6/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER COOKLINE SHELVES
- Waste line missing at soda gun holster.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
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6/11/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food with mold-like growth. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- 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. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler,cookline reachin
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs in walkin.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup at ice bin Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.shelving in cookline tall reachin .
- Observed residue build-up on nonfood-contact surface.ice buildup in freezer .
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.rusty shelves holdin kitchen utensils.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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. Pro
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2/16/2010 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Complaint Full | Call Back - Complied |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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