- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.Dry Storage Area.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dry Storage area, Back Kitchen Area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Accumulation of grease behind the Hood Filters, constant dripping of grease onto Grill top flat surface, causing a puddle of Grease, which caught on fire, when the Cook, attempted to light the grill. This was concluded by the Fire Official. F.O. Also stated that the the Alarm system to alert them was not working.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Leaking pipe at plumbing fixture.Bar area
- Basic - Wall soiled with accumulated grease.Kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/13/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Prep person **Corrected On-Site**
- Basic - Equipment in poor repair. Bain Marie cooler on the right side of the cook's line in unable to maintain TSC foods at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook's line **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Main bar hand wash sink drains onto the floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most reach-in coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Main bar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Right side Bain Marie cooler on the cook's line .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. 1 at the main bar. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar
- Intermediate - No soap provided at handwash sink. Near a 2 compartment prep sink and the main bar.Corrected On-Site**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams in walk-in freezer. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. On a prep table. Expo line under a hand sink **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on cook line.
- Basic - Ceiling tile missing. Observed in storage area.
- Basic - Equipment in poor repair. Observed coolers on cook line not maintaining PHF/TCS foods at 41?f or colder, observed cheese at 48?f. Operator voluntarily discarded cheese.
- Basic - In-use tongs stored on oven door handle between uses. Observed on cook line.
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles.
- Intermediate - Soda gun soiled.
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5/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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