- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the bar and the kitchen prep area. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef thawing at room temperature **Corrected On-Site**
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink at bar area with no hand wash sign.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor in bar area. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop in ice by service station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board on main cook line.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Observed ham 56° F in top section of RIC on cook line, stacked too high, corrective action taken ham was moved to lower reach in cooler .
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. Observed both line cooks , touching toast with bare hand contact. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed black/ green mold in ice machine .
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. observed containers stacked and stored while still wet
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting bread and lemons barehanded
- Critical - Observed cloth used as a food-contact surface. observed paper towel in contact with cooked sausage
- Critical - Observed dented/rusted cans. observed dented cans not segregated in dry storage
- Observed ice scoop with handle in contact with ice. server station
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed quat sanitizer in 3 compartment sink at 100ppm.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. observed quat sanitizer in bucket off cookline at 100ppm.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. server station
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed marinara sauce cooked yesterday in walkin cooler at 50 degrees F.
- Critical - Observed buildup of slime in the interior of ice machine. observed pink slime like substance in ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw salmon then remove gloves then directly put on a new pair of gloves without washing hands. he then handled clean utensils, cut a roast and handled lettuce.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard boiled eggs at 46 degrees f in reachin cooler across reachin cooler behind cookline. ambient air temperature at 40 degrees f. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed quat sanitizer solution at oppm in sanitizer buckets behind cookline. also observed quat sanitizer solution at 100ppm in three compartment sink.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Must wash, rinse and sanitize using the 3-compartment sink.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed carrots and other vegetables on bottom shelf partially (wic) cooked chicken above these items. Also observed raw beef above lettuce (washed) in ric by grill-cook line. Some items in beffet line uncovered by means of sneeze guard - COS.
- oBSERVED SMOKED SALMON @ 52 DEGREES f; SAUCE @ 62 DEGREES f; EGG BATTER @ 59 DEGREES f IN RIC BY GRILL - cos iTEMS DISCARDED.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. On 01 12 2011 call back, operator informed me that employee training files are missing from office. Violation must be complied by March 7, 2011.
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3/7/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. On 01 12 2011 call back, operator informed me that employee training files are missing from office. Violation must be complied by March 7, 2011.
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1/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw turkey burger and raw beef burger at 47F in cook line middle reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in middle of cook line, ambient temperature of 47F.
- Critical. Observed employee improperly washing hands in cook line, handsink not equipped with soap or paper towels.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Observed a concentration of 0 ppm in the two dishmachines bar area.
- Critical. No handwashing sign provided at a handsink used by food employees. cook line
- Critical. Hand wash sink lacking proper hand drying provisions. cook line
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook line.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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1/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. executive chef cesar fernandez.
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5/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. sauces potatoe salad and pickles stored with raw beef on bottom shelf in reach in cooler on cookline. all raw and ready to eat food must be seperated. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cooked vegetables in reach in cooler on cookline. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp stored over oysters reach in cooler on cookline. oyster served raw so they are ready to eat. Repeat Violation.
- Critical. Observed food stored on floor. ribs-walk in freezer on floor. Repeat Violation.
- Critical. Observed employees using same cutting board to handle raw and cooked product. employee using red cutting board to cut raw beef and cooked potatoes.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. wisk and ladels stored in standing water at 72 F.
- Observed ice scoop with handle in contact with ice. service station.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee on cookline observed handling raw beef then handle bread without switching gloves and washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees observed not washing hand between glove changes on cookline .
- Critical. Observed employee dry hands on clothes/apron after washing. employee used wipe cloth to dry.
- Critical. Observed employee wash hands with no soap.
- Critical. Equipment food-contact surfaces and utensils not sanitized. ladels rinsed in prepsink on cookline. all food contact surfaces must washed rinsed and sanitized in 3sink.
- Critical. Observed handwash sink used for purposes other than handwashing. ice scoop in handsink at bar. Corrected On Site.
- Critical. Food Service Manager not certified after 30 days of employment. executive chef cesar fernandez.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. pork
- Critical. Observed cloth used as a food-contact surface. prime rib
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice, cookline
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. by 3/c sink
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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