- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil stored in sanitizer between uses. Knives and spatulas . **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken breasts in reach in cook line drawer for 2 hours at 55°. PIC put on ice to cool down. Corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in bar storage area. Small beverage bottles. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean linens stored in improper location. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Spindle made with half/potato. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Discussed with manager. Corrective action taken.
- 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. One employee cutting lettuce and tomatoes. One employee cutting fruit for fruit salad. Discussed with manager reviewing Bare Hand Contact guidelines . Both employees put on gloves. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Pooled eggs over raw fish. **Corrected On-Site**
- High Priority - Raw shrimp cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler 57°, PIC transferred to walk in cooler. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Unprotected ice machine in a customer/nonsecure area. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. At HWS near cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Beverage container stored in ice used for drinks. Bartender moved and threw out ice.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut greens at 59° in salad cooler, PIC adjusted temperature setting. Corrective action taken.
- High Priority - Live flies in kitchen. Discussed options with manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood dip and lobster salad at 51° in top of make table at cook line. Lid open thru lunch service. PIC placed in walk in freezer, 38° in 25 minutes. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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7/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table, **Corrected On-Site**
- Basic - Food stored on floor. Carrots by WIC, **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knives, **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair. Ice cream freezer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. 0ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta at 58f, possibly out on counter, other items in unit at41f, relocated pasta
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over cut vegetable RIC, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp, line drawer RIC, **Corrected On-Site** **Repeat Violation**
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink being used as dumpsink at dishwashing machine or area. Corrected On Site.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area , PIC will keep locked. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. around handwashing sink at cookline .
- Observed build-up of grease on nonfood-contact surface. Oven cookline
- Critical - Observed employee eating in a food preparation or other restricted area. at cookline , Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink at cookline . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at cookline at 64 degrees, PIC put in walkin freezer , 42 degrees in 20 minutes. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over fish reachin cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives at cookline , Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils at wrap station, Corrected On Site.
- Critical - Hand sink missing handwashing sign in food preparation room or area. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. dumpsink at stock pot area , Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin upstairs, Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. around handwashing sink
- Observed in-use utensil stored in sanitizer water . Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. at cookline .. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster stock on cookline at 64 degrees, moved to freezer 43 degrees 40 minutes later. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of visible soil. Corrected On Site.
- Wash solution not clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin salad cooler, all phfoods moved to other reachin . Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. glassware dishmachine at 0 ppm Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. blocked in womens restroom. Corrected On Site.
- Observed clean equipment stored on floor. pots, Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. bags of bread, Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumpsink at waiters station, Repeat Violation. Repeat Violation.
- Critical - Observed live flies in kitchen. 4 , PIC states pest control once a week.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheesecake and phfoods at 56 degrees in salad reachin , moved to other reachin . Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed wall soiled with accumulated black debris in dishwashing area. Corrected On Site.
- Wash solution not clean. Corrected On Site.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. pot on sink at stockpot station, Corrected On Site. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves, Repeat Violation. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. walkin cooler, Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink and filling water at coffee station, Corrected On Site. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. open chicken over RTE speed rack, walkin freezer , Corrected On Site.
- Critical - Observed paper towels used as a food-contact surface. cookline drawers, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken stock @ 67 and cooked vegie broth @ 72 degrees cookline , iced down, Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood walkin cooler, Corrected On Site.
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood and PHF salads at top make table, out of temperature , ice bags added. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on shelf, moved walk in. Corrected On Site.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area, gate open and/or no locks provided. DISCUSSED WITH PIC Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over RTE in reachin drawer at cookline . Corrected On Site.
- Critical. Observed food stored on floor. walkin freezer Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves, DISCUSSED WITH PIC Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Observed utensils in poor condition. broken paddle for ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards through out kitchen and both bars.
- Critical. Handwash sink not accessible for employee use at all times. blocked by glasses, dishmachine area Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. food thawing at cookline HWS Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. bar upstairs used as a dumpsink . Corrected On Site.
- Critical. Observed toxic item improperly stored. degreaser over clean saute pans Corrected On Site. Repeat Violation.
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Working containers of food removed from original container not identified by common name. bulk spice and numerous items in storeroom not labeled Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed crab meat cheese out of temperature , moved to walkin by PIC Corrected On Site.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area in storeroom with doors open. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. readdy to eat food in walkin cooler Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee put gloes on Corrected On Site. observed employee cleaning cooked lobster with bare hands Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knive in sanitizer soultion Corrected On Site.
- Critical. Observed employee improperly washing hands. not washing with glove change Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.ice cream scoop Corrected On Site.
- Wash solution not clean.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer not set up while using wash and rinse comppartment of 3 comp sink Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. straws at bar unwrapped and accessible to public
- Observed leaking pipe at plumbing fixture. at 3 comp sink
- Critical. Observed handwash sink used for purposes other than handwashing. as a dump sink at cookline
- Critical. Observed toxic item improperly stored. degreaser stored with open pan of cooking oil and spices Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. bread crumbs, bisquets,
- Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. fish 45F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, chicken, green beans, rbeef in r/I cooler. This violation must be corrected by : 10/21/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/21/09.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop handle touching flour, bread crums.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- 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. no changing hand gloves
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical. Observed soiled walk-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. curtain in walk in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. intetior of oven
- Observed residue build-up on dry goods in shelf rack.
- Observed residue build-up on bulk containersn.
- Observed residue build-up on kitchen's grease tray.
- Observed residue build-up on hood filters.
- Observed residue build-up on dry goods bulk containes.
- Observed residue build-up on kitchens hand drying containers.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Identity of food or food product misrepresented. scottish salmon on menu,in invoice is irish salmon.
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10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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