- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.in the front area
- Basic - Straws provided for customer not individually wrapped or in an approved dispenser.
- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.chicken/lettuce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken 62°f, cheese cake 55°f, Mac salad 73°f, door was left open less than 3 hrs
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Soda gun soiled.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Repeat Violation**
- Basic - Food stored in dry storage area not covered.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from each other in holding unit. RI freezer in storage room.
- Intermediate - Cutting board(s) stained/soiled.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. For ice, at bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer and storage area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stainless steel ice buckets on floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom used by food preparation staff.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 62f degrees.
- High Priority - Displayed food not properly protected from contamination. Bar area food items (glasses) not covered.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Piccoli Burgers.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles.BAR AREA.
- Wet wiping cloth not stored in sanitizing solution between uses.KITCHEN AREAS. Corrected On Site.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer solution not at proper temperature. 0 ppm. when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm when tested.
- Critical - Observed buildup of slime on soda dispensing nozzles. (BAR AREA). Corrected On Site.
- Observed ceiling in disrepair because of rain.
- Observed hole in ceiling. IN KITCHEN AREAS AROUND PIPE LINE.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER LEMON WEDGES AND SANDWICHES. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. O PPM WHEN TESTED.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. SANGRIA BUCKET AT WALK IN COOLER. Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NO INVOICES FOR RAW FISH SERVED. (TUNA TARTAR , SMOKE SALMON,CARPACCIO ).
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW MINI BURGERS AND BRIE (CHEESE).
- Critical. Observed raw animal food stored over ready-to-eat food. MINI BURGERS OVER CHEESE CAKE AT REACH IN COOLER.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE WEARING ONLY ONE GLOVE WHILE CUTTING FRUITS.
- Observed employee with no hair restraint. AT BAR (EMPLOYEE CUTTING FRUITS) .
- OBSERVED MOP SINK COVERED BY PREPARATION TABLE NEXT TO STOVE.
- Critical. Equipment food-contact surfaces and utensils not sanitized. JUST RINSING JUICES CONTAINERS AT THE BAR.
- Critical. Observed buildup of slime on soda dispensing nozzles. (BAR AREA).
- Critical. Observed handwash sink used for purposes other than handwashing. DUMPING FOOD (MILK). Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR (COFFEE STATION).
- Observed lamps at dishwashing area soiled with accumulated dust.
- 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.NO ORIGINALS SHOWN (MULTIPLE RESTAURANTS OWNED). This violation must be corrected by : 01/15/2011.
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11/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed handwash sink used for purposes other than handwashing. BAR AREA
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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