- Basic - Nonfood-contact equipment in poor repair. REACHIN SHELVES ARE RUSTED
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. BUTTER ON A SHELF AT 71°. Butter was being used for pastry
- 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. SEVERAL CHEFS IN THE KITCHEN HANDLING RTE FOODS WIH BARE HANDS. All chefs put on gloves **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Corrected On-Site**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 3 COMPARTMENT SINK QUATRINARY AMONIA 400 plus PPM
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many items in the walkin
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. DOORS NOT CLOSING ON THE LINE REACHIN
- Basic - Food stored on floor. WALKIN COOLER
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep KITCHEN. And WALKIN cooler
- Basic - Soiled dry wiping cloth in use. WITHOUT SANITIZER
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING IS BEING DATE MARKED AT THIS TIME
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Food stored in a prohibited area. Malted with chemicals
- Basic - Food stored in dry storage area not covered. CHIPS
- Basic - Food stored on floor.WALKIN COOLER. And storeroom floor
- Basic - Food-contact surface not smooth and easily cleanable.cloth used as a food cover for lettuce
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on the line **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room and kitchen
- Basic - Plumbing system in disrepair. SERVERS HANDSINK NOT WORKING
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled dry wiping cloth in use. Prep chef using dry towels
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Turkey burger at 143f. Fully cooked to 166. Then served
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Several line and prep cook
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Line cooks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 61f. Skirt steak 55. Hamburger55f Curry chicken salad at 45f
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- 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. Reachin drawers at 55f. Oven side low boy at. 50
- Intermediate - Cold water not provided/shut off at employee handwash sink.FRONT. HANDSINK
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Pork. And sauces
- Intermediate - Hot water not provided/shut off at employee handwash sink. FRONT HANDSINK
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.2 DOOR FREEZER ON THE LINE
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1/23/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE
- Lights missing the proper shield, sleeve coatings or covers. WALKIN
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.QUATERNARY AMONIA
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. QUATERNARY AMONIA
- Observed gaskets/seals on cold holding unit in poor repair. BROKEN GASKET ON LINE REACHIN FREEZER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. PREPAREA REACHIN
- Observed residue build-up on nonfood-contact surface. DISHWASHER
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MAIN LINE REACHIN AT 49 degrees
- Lights missing the proper shield, sleeve coatings or covers. WALKIN
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BY THE MIXING BOWEL
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SUSHI CHEF Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVE CHANGES
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. STOREROOM
- Critical - Observed food stored on floor. WALKIN FREEZER
- Observed gaskets/seals on cold holding unit in poor repair.REACHIN FREEZER ON THE LINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF IN THE MAIN LINE REACHIN
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. WALKIN FREEZER
- 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. For reporting purposes only. 2-10-ABC
- 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. For reporting purposes only. K-CLASS EXTINGUISHER
- Critical - Raw animal food not properly separated from ready-to-eat food. RAW SHELL EGGS STORED W RTE FOODS IN WALKIN
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided.
- Observed gaskets/seals on cold holding unit in poor repair. PANTRY REACHIN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SCLICED COLDCUTS IN LINE REACHIN AT 52 degrees
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food stored on floor.WALKIN FREEZER Corrected On Site.
- Observed wall in disrepair. ABOVE SEASONING AREA
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. WOODEN CUTTING BOARD IS DAMAGE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP SHELF ON LINE
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed handwash sink used for purposes other than handwashing. SILVERWARE WASHING
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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