- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pint cups above prep area next to walk in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen next to 3 compartment sink.
- Basic - Food stored in a prohibited area. Semolina flour mix and dried pork skin under hand washing sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Next to stove.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In kitchen next to 3 compartment sink, in ice machine room downstairs, in mop closet room.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cubed butter at 50f. Corrective action: moved to reach in cooler.
- Intermediate - Accumulation of black mold like substance in the interior of the ice machine. Next to exit door.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar area and server station downstairs.
- Intermediate - Packaged food not labeled as specified by law. Semolina flour mix underneath hand washing sink.
- 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. Next to pizza oven. Temperature at 48-53f and reach in cooler in pastry area at 60f
- Intermediate - Soda gun holster soiled. In bar area and in server station downstairs.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Paper towel used as liner for food container. Blue striped towels
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza unit : sausage 47. Cheese 46. Vegetable mix 47
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Caramelized onions 47. Cooked onion 48 on the cook line.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 159.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait staff area **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Most if not every board at the facility is/are severely soiled
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small portable fryer in use
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In semolina **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Reach in cooler door falls off **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs cookline **Warning**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Continued cooking to 149 **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handled raw fish then bread with bare hands. Also other cook plating lettuce/tomato/onion with bare hands **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn 56 pork 50 potatoes 50 butter 52 **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Held at room temperature **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- High Priority - Vacuum breaker missing at hose Bibb Warewashing area **Repeat Violation** **Warning**
- 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. Grill cooler, hi boy fish cooler, pizza hi boy **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. Heavy cream cookline **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Damaged bulk food lid **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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4/12/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Servers cooler food temperature 44-45F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bottled drinks under bar area hand sink
- Critical - Hand wash sink lacking proper hand drying provisions and hand wash sign in Warewashing area
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler fan covers.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar and downstairs servers area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy product in servers cooler 44-45F. Moved to alternate refrigeration
- Observed residue build-up on nonfood-contact surface. Rust and debris on shelving over uncovered water bottles in servers cooler **Corrected On-Site**
- Critical - Observed toxic item improperly stored on top of bar hand sink basin
- Critical - Observed unlabeled spray bottles, Warewashing and 3 bay sink areas.
- Critical - Vacuum breaker mising at hose Bibb at Dishmachine area
- Wet mops not hung to dry. Moproom
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Fry cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 59F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder Repeat Violation. This violation must be corrected by : 5 9 12.
- Critical - Violation: 04-01-1 Sautee reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 5 9 12.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.Men's and women's employees restrooms
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. Caulking area
- Violation: 37-14-1 Observed ceiling in disrepair. Over dishmachine
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5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Fry cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 59F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder Repeat Violation. This violation must be corrected by : 5 9 12.
- Critical - Hot water not provided/shut off at employee hand wash sink.Men's and women's employees restrooms
- Observed ceiling in disrepair. Over dishmachine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken aujuis 59F in fry cooler, operator discarded
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Glazed carrots 48F in sautee cooler 48F, less than 1 hour, moved into walk in cooler for temperature recovery This violation must be corrected by : 5 9 12.
- Observed wall soiled with accumulated black debris in dishwashing area. Caulking area
- Critical - Sautee reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 5 9 12.
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5/8/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.Downstairs
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine tested 0 ppms after 4 cycles, do not use dishmachine for sanitizing setup manual sanitizer until dishmachine is repaired
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical - Handwash sink not accessible for employee use at all times.Warewashing area blocked by hose
- Critical - Hot water not provided/shut off at employee hand wash sink.Employee women's restroom
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing area
- Critical - Observed encrusted, soiled material on slicer.
- Observed residue build-up on ticket machine, cookline
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Vacuum breaker mising at hose bibb.Warewashing area water booster
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Walk in cooler, food temperature 41F, thermometer reads 50F. Corrected On Site.
- Carbon dioxide tanks not adequately secured. inside walk in cooler Repeat Violation.
- Critical - Covered waste receptacles not provided in unisex employees restrooms Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sinks in unisex restrooms.
- Critical - No current boiler certification provided/available. For reporting purposes only.Inspection dated 1-11-11 available
- Observed fish station cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.Operator discarded.
- Critical - Vacuum breaker mising at hose bibb on hot water booster, warewashing area
- Critical - Working containers of food removed from original container not identified by common name.Panko, downstairs storage.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Tilefish purchased fresh used for ceviche.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Move to conspicuous location Corrected On Site.
- Critical. Observed liquid shortening stored on floor.Dry storage area Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Pantry reach in cooler
- Observed cutting board grooved/pitted and no longer cleanable.Pantry
- Observed cutting board grooved/pitted/soiled and no longer cleanable.Grill aa
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.Over chargrill
- Observed build-up of grease on nonfood-contact surface.Hood filters over salamader
- Critical. Observed handwash sink used for purposes other than handwashing.2 at bar area used as a dumpsink as evidenced by strainers in sink basins
- Critical. Covered waste receptacles not provided in women's bathroom.Unisex restrooms used by employees oy
- Carbon dioxide/helium tanks not adequately secured.Inside meat cooler
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fried cooler. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 7 10.
- Violation: 14-37-1 Observed cookline cutting boardsgrooved/pitted and no longer cleanable.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Bar tested 0 ppm chlorine
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6/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Several foods in fry cooler 49-50F over 4 hours per chef.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fried cooler. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 7 10.
- Violation: 14-37-1 Observed cookline cutting boardsgrooved/pitted and no longer cleanable.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Bar tested 0 ppm chlorine
- Critical. Violation: 22-20-1 Observed slight buildup of slime in the upper interior of ice machine.
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6/7/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Several foods in fry cooler 49-50F over 4 hours per chef.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fried cooler. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 7 10.
- Critical. Observed potentially hazardous food thawed in an improper manner.ROP fresh fish cannot be thawed in it's packaging or packaged in a thawed state. Corrected On Site.
- Icemaker scoop not stored in a clean, protected location.
- Critical. Observed employee wash hands with no soap prior to putting on gloves.
- Observed cutting board grooved/pitted and no longer cleanable at bar area
- Observed cookline cutting boardsgrooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized.Observed food manager wash lemon zester in handsink without sanitizing
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Bar tested 0 ppm chlorine
- Critical. Observed slight buildup of slime in the upper interior of ice machine.
- Drain cover(s) missing.Mopsink
- Critical. Hand sink missing in food preparation room or area.Slicer in storage room has no handsink. Operator moved slicer to area that has accessible handsink
- Critical. Observed handwash sink used for purposes other than handwashing. Food manager washed utensil in cookline handsink
- Critical. Hand wash sink lacking proper hand drying provisions or soap at bar area
- Ceiling tile missing.Over icemaker
- Observed wall heavily soiled with accumulated black debris in dishwashing area.
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6/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.2 bins by mixer Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Taw duck over beef ove pork in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef over seafood in walk in freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee handling baked potatoes with bare hands.
- Observed gaskets/seals on cold holding unit in poor repair.Fry line single door cooler
- Critical. Observed buildup of slime in soda nozzles holsters at bar Repeat Violation.
- Waste lines missing at 3 soda gun holsters at bar. Repeat Violation.
- Drain cover(s) missing.Mopsink
- Critical. Vacuum breaker mising at hose bibb on water booster. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times.Warewashing area, blocked by hose on wall,brooms etc.
- Critical. No handwashing sign provided at a handsink used by food employees.Fry line area
- Lights missing the proper shield, sleeve coatings or covers.Walk in freezer
- Carbon dioxide/helium tanks not adequately secured.Down stairs
- No Heimlich maneuver sign posted. Repeat Violation.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Administrative complaint recommended |
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