- Basic - Covered waste receptacle not provided in women's bathroom.
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
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4/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Walk in cooler and two prep. Coolers in the kitchen and a reach in cooler. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. 145°F **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 87°F
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep cooler in kitchen: *Octopus 48°F, *calamari 47°F, *clams 47°F, pizza area: *sliced tomato 45°F, *feta cheese 45°F walk in cooler: *meatballs 51°F, *flour and milk sauce 54°F, *portobello mushrooms 52°F, caesar dressing 50°F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. In walk in cooler *meatballs 51°F, *flour and milk sauce 54°F, *portobello mushrooms 52°F
- 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.
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4/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/9/2013 | Routine - Food | Call Back - Complied |
- 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.
- Basic - Equipment in poor repair.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than handwashing.
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9/13/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Raw eggs over carrots
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All sanitizing must be done using a dish machine that reaches adequate levels. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fr less than 4 hours. Ice being used to reduce temperature.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Pasta
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. AT BAR. ALL SANITIZING MUST BE DONE MANUALLY
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cooler gaskets torn/in disrepair.
- Critical - Observed food stored on floor. WALK-IN FREEZER Corrected On Site.
- Observed leaking pipe at plumbing fixture. AT DISHMACHINE AT BAR
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee improperly washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. DISHMACHINE
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PASTA
- Critical - Raw animal food not properly separated from ready-to-eat food. WALK-IN COOLER
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed raw animal food stored over cooked food. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed food stored on floor. WALK -IN FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS Repeat Violation.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. WALK-IN COOLER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL FOOD CONTACT SURFACES MUST BE SANITEZED MANUALLY USING 3-COMP SINK UNTIL DISHMACHINE IS ABLE TO REACH ADEQUATE SANITIZING TEMPERATURE
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface of equipment.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.[ knive ]
- Critical. Hand wash sink lacking proper hand drying provisions.[bar]
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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