- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Poultry (chicken trays) not under cooling .
- Intermediate - Employee used handwash sink as a dump sink. Kitchen area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it (bar area).
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Container with Brussel Sprouts.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Stored food not covered in walk-in cooler. Poultry and beef not under cooling process.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at cook line 67°f.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Arriving Kitchen staff from other restaurant to work in Kitchen no washing hands before engaging food preparation.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Arriving employee.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Delivery boxes in kitchen placed in front hand washing sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Silverware inside hand sink located at cook line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Containers with food and meats on floor.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish thawed in bucket with standing water, water filled by placing container at mop sink then bucket brought to preparation table.
- Basic - Stored food not covered in walk-in cooler. Roasted chickens uncovered at mid-shelves.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Foods from cooler to steamers without reheating first. 89°f . Items brought out to reheat again. Foods brought out for reheating by cook.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Container with butter and herbs and butter kept at room temperature. 77°f . No time marking observed.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sauces and plant foods not reheated to 165°f before placing at steam tables. Sauces and plant foods 89°f.
- Intermediate - Cutting board contaminated after employee brought out container of water to thaw fish and placed it over cutting board at preparation table (cross contamination).
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Dairy product / butter kept at room temperature for cook line usage. Must have time marking.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salad , sauces, cooked / roasted chicken none made over 24hrs ago.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated grease. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proof of tags for clam/mussel.
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4/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed food stored on floor. WI COOLER
- Observed open dumpster lid.
- Critical - Observed toxic item stored by food. Repeat Violation. Corrected On Site.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed toxic item stored by food. Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BEEN CHECKED
- Critical - Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. WI COOLER Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods (CHICKEN NEXT TO SEAFOOD )
- Critical - Observed improper vertical separation of raw animal foods (SEAFOOD UNDER BEEF)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHECKING UNIT RIGHT AWAY
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. WI COOLER
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. BY BAR 1st FLOOR. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical - Please see inspection report for more details.
- Critical - Shell eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in 7 CFR Part 56 and 7 CFR Part 59.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bar snacks Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.blocked by mopsink Corrected On Site.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed an ice machine with no overhead protection.will send state of FL.special attachment for moving of the ice machine.and addition of food storageroom upst.
- Critical. Handwash sink not accessible for employee use at all times.will bring out hws flush w/countertop.
- Lights missing the proper shield, sleeve coatings or covers.upstairs .
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3/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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